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. ;)

Heat oven to 350f.

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.

instant polenta, kosher salt, unsalted butter, cream cheese, gorgonzola, olive oil, cremini mushrooms, shallots, black pepper, fresh thyme leaves