Baked Polenta With Mushrooms and Gorgonzola

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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