Baked Polenta With Mushrooms And Gorgonzola Recipes

POLENTA WITH MUSHROOMS AND GORGONZOLA

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.

BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA

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.

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

Steps:

• Heat oven to 350°F.
• In medium saucepan, bring the water and 1 teaspoon salt to a boil.
• Add the cornmeal in a slow stream, whisking.
• Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
• Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
• Stir in 3 tablespoons of the Parmesan.
• Meanwhile, butter an 8"x12" baking dish.
• In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
• Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
• Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
• Remove.
• Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
• Pour half the polenta into the baking dish and spread in an even layer.
• Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
• Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
• Bake until cheese is bubbling, about 15 minutes.
• Sprinkle with fresh chopped parsley.

CREAMY POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
• Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.

BAKED POLENTA WITH BALSAMIC MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
• Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
• Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
• Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

POLENTA AND GORGONZOLA

Steps:

• In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
• Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
• Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
• Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.