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Baked Polenta with Mushrooms and Gorgonzola

Photo: Sang An
Yield Makes 6 to 8 servings

Ingredients

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

Nutrition Information

  • calories 279
  • caloriesfromfat 58 %
  • fat 18 g
  • satfat 7 g
  • cholesterol 31 mg
  • sodium 966 mg
  • carbohydrate 22 g
  • fiber 3 g
  • sugars 1 g
  • protein 8 g

How to Make It

  1. 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 shallot and cook for 2 minutes more. Transfer to a plate. Repeat with the remaining oil, mushrooms, and shallot. 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.