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1
Pre-heat the grill in the oven to 450u00b0F with rack in top position.
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2
Line a baking tray with parchment paper.
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3
Clean and trim the button mushrooms and cut them in slices.
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4
Clean the big cap mushrooms with a wet cloth and a brush. Brush a little olive oil on the top of the caps and grill them for 6 minutes.
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5
Chop the parsley and garlic very finely. Remove the leaves of the thyme.
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6
In a sautee pan, over moderate high heat warm the olive oil. Sautee the button mushroom slices until golden. Add the thyme leaves, garlic and parsley and cook for a further 2 minutes. Season with salt and pepper.
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7
Cut the gorgonzola in small pieces.
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8
For the Polenta: In a heavy pan bring water and salt to a boil. Pour the cornmeal in a steady stream and whisk. Lower heat to low and cook the polenta so that it barely boils, whisking constantly. When it starts to thicken, use a wooden spoon and continue cooking for 45 minutes, stirring every 5 minutes until the polenta creates a crust in the pan and pulls away from the sides. If using pre-cooked polenta follow the instructions in the package.
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9
Finish off the polenta - Add the butter to the polenta and stir very well until butter is melted and incorporated and polenta is creamy.
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10
In an oven proof dish (individual or one big one) spread a layer of polenta, top with the big cap grilled mushroom bottom up, fill the inside of the cap with polenta, add sauteed button mushrooms and finish with 1 tablespoon of gorgonzola on top of the mushrooms and another tablespoon of gorgonzola over the first layer of polenta.
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11
Lower the oven rack to middle position and grill the polenta/mushrooms/gorgonzola until golden brown.
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12
Serve immediately.
