BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA
Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;)
Provided by Manami
Categories Grains
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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 shallots and cook for 2 minutes more.
- Transfer to a plate.
- Repeat with the remaining oil, mushrooms, and shallots.
- 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.
Nutrition Facts : Calories 272.7, Fat 24.3, SaturatedFat 10.9, Cholesterol 43.2, Sodium 960.4, Carbohydrate 6.7, Fiber 0.8, Sugar 2.1, Protein 9.3
POLENTA WITH MUSHROOMS AND GORGONZOLA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 4 cups water to a boil; whisk in 3/4 cup instant polenta. Cook over medium heat, whisking, until creamy, 10 minutes. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 teaspoon minced rosemary until tender, 6 minutes; season with salt and pepper. Serve over the polenta with crumbled gorgonzola and torn parsley.
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- Bring 1 litre of salted water to the boil in a large saucepan. Gradually add polenta, stirring continuously until smooth (5-7 minutes). Continue to stir occasionally over medium-high heat (carefully as it will spit) until thick and grains are cooked through (25-30 minutes). Remove from heat, stir through 30gm butter and pour into a plastic-wrap-lined 28cm x 5cm loaf pan. Smooth top and refrigerate until cool and set (30-40 minutes). Remove from pan, take off plastic wrap, cut into 5mm-thick slices and set aside.
- Heat 1cm vegetable oil in a large frying pan over high heat until it shimmers. Add half the polenta slices and cook, turning once, until golden and crisp (5-7 minutes), remove with a slotted spatula, transfer to an absorbent-paper-lined plate and keep warm. Repeat with remaining polenta slices.
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