Baked Polenta With Mushrooms and Gorgonzola

Total Time
Prep 20 mins
Cook 40 mins

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

Ingredients Nutrition


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


Most Helpful

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!!!!

mommymakeit4u August 09, 2010

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.

susie cooks December 06, 2009

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