Recipe by Manami
Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;)
Top Review by mommymakeit4u
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!!!!
- 1 1⁄2 cups instant polenta
- 2 teaspoons kosher salt
- 1 tablespoon unsalted butter, plus more for the dish
- 1⁄2 cup cream cheese
- 1 cup crumbled gorgonzola
- 4 tablespoons olive oil
- 1 1⁄2 lbs cremini mushrooms or 1 1⁄2 lbs button mushrooms, stems discarded and caps thinly sliced
- 2 small shallots, finely chopped
- 1⁄2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
Directions See How It's Made
- Heat oven to 350°F.
- Bring 4 1/2 cups water to a boil.
- Whisking constantly, slowly add the polenta.
- Add 1 1/2 teaspoons of the salt and the butter.
- Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
- Stir in the cream cheese and 1/2 cup of the Gorgonzola.
- Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
- Add half the mushrooms and cook for 6 minutes.
- Add half the shallots and cook for 2 minutes more.
- Transfer to a plate.
- Repeat with the remaining oil, mushrooms, and shallots.
- Season the mushrooms with the pepper, thyme, and the remaining salt.
- Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
- Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
- Top with the remaining mushrooms and Gorgonzola.
- Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.