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    You are in: Home / Recipes / Baked Polenta With Mushrooms and Gorgonzola Recipe
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    Baked Polenta With Mushrooms and Gorgonzola

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Manami's Note:

    Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350°F.
    2. 2
      Bring 4 1/2 cups water to a boil.
    3. 3
      Whisking constantly, slowly add the polenta.
    4. 4
      Add 1 1/2 teaspoons of the salt and the butter.
    5. 5
      Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
    6. 6
      Stir in the cream cheese and 1/2 cup of the Gorgonzola.
    7. 7
      Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
    8. 8
      Add half the mushrooms and cook for 6 minutes.
    9. 9
      Add half the shallots and cook for 2 minutes more.
    10. 10
      Transfer to a plate.
    11. 11
      Repeat with the remaining oil, mushrooms, and shallots.
    12. 12
      Season the mushrooms with the pepper, thyme, and the remaining salt.
    13. 13
      Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
    14. 14
      Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
    15. 15
      Top with the remaining mushrooms and Gorgonzola.
    16. 16
      Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.

    Ratings & Reviews:

    • on August 09, 2010

      55

      So good. I used about 1 cup chicken stock in place of one of the cups of water. I'd say this would serve 4 as a main course, 6 or 7 as a starter. Thank you for the delicious recipe!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2009

      55

      This is very good! I used one big portabella mushroom that I grilled on a grill pan. Sauteed the shallots. I made the polenta as directed. I seasoned the mushroom then topped it with the shallots and polenta/cheese mixture and topped with remaining gorgonzola and baked. Very tasty. I will make this again. Made for Bargain Basement tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Polenta With Mushrooms and Gorgonzola

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.7
     
    Calories from Fat 218
    80%
    Total Fat 24.2 g
    37%
    Saturated Fat 10.9 g
    54%
    Cholesterol 43.2 mg
    14%
    Sodium 960.4 mg
    40%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 2.1 g
    8%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    instant polenta

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