Baked Polenta with Mushrooms and Gorgonzola

Baked Polenta with Mushrooms and Gorgonzola
Photo by Sang An

Ingredients

  • 1 small shallot, finely chopped
  • 1 ½ pounds pounds cremini or button mushrooms, stems discarded and caps thinly sliced
  • 1 cup (4 ounces) crumbled Gorgonzola
  • 1 ½ cups instant polenta
  • 2 teaspoons fresh thyme leaves
  • ½ cup (4 ounces) cream cheese
  • 4 tablespoons olive oil
  • + 3 more ingredients
    • 2 teaspoons kosher salt
    • ½ teaspoon black pepper
    • 1 tablespoon unsalted butter, plus more for the dish

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 ...

View full recipe at My Recipes

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