Prepare to embark on a culinary journey that will transport your taste buds straight to the rolling hills of Italy with this decadent Mushroom and Gorgonzola Baked Polenta! Imagine a creamy, luxurious dish that combines the earthy richness of sautéed mushrooms with the bold, tangy punch of Gorgonzola cheese, all nestled in a perfectly baked polenta base. This isn't just a recipe - it's a comfort food experience that will make your dinner guests wonder if you've secretly trained in a Tuscan kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 cup Gorgonzola cheese, crumbled
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
- In a large saucepan, bring the vegetable broth to a gentle boil over medium-high heat. Slowly whisk in the polenta, stirring continuously to prevent lumps from forming.
- Reduce heat to low and continue cooking the polenta, stirring frequently, for about 15-20 minutes until it becomes thick and starts to pull away from the sides of the pan.
- While the polenta is cooking, heat olive oil in a skillet over medium heat. Sauté the sliced mushrooms until they are golden brown and have released their moisture, about 5-7 minutes.
- Once the polenta is cooked, remove from heat and stir in half of the Gorgonzola cheese and the heavy cream. Season with salt and pepper to taste.
- Pour the creamy polenta into the prepared baking dish, spreading it evenly with a spatula.
- Top the polenta with the sautéed mushrooms and sprinkle the remaining Gorgonzola cheese over the surface.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and slightly golden and the edges are bubbling.
- Remove from the oven and let rest for 5 minutes before serving to allow the polenta to set.
- Serve hot, garnished with fresh herbs like parsley or thyme if desired.
Tips
- • For the creamiest polenta, whisk continuously while adding it to the broth to prevent lumps • Use fresh, high-quality mushrooms for the best flavor - cremini or wild mushrooms work wonderfully • Don't rush the mushroom sautéing process; allow them to develop a golden-brown color for maximum flavor • If the polenta becomes too thick while cooking, add a little extra broth to maintain a smooth consistency • Let the dish rest for 5 minutes after baking to allow the polenta to set and the flavors to meld together • For a more intense flavor, you can add a clove of minced garlic to the mushrooms while sautéing • Experiment with different herbs like fresh thyme or rosemary for additional aromatic depth
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 15g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 55mg
