Baked Polenta With Mushrooms and Gorgonzola |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;) 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 |
Directions:
1. Heat oven to 350°F.
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.
|
|