Baked Polenta With Mushrooms And Gorgonzola Recipe

Name: Baked Polenta With Mushrooms And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 350u00b0F.
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.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups instant polenta, 2 teaspoons kosher salt, 1 tablespoon unsalted butter, plus more for the dish, 1/2 cup cream cheese, and more.

Yes, Baked Polenta With Mushrooms And Gorgonzola falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Polenta With Mushrooms And Gorgonzola

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