Baked Polenta

June 3, 2011

Easy,different and delicious.What more can be said!

  • 1 1/2 cups polenta
  • 2 t. kosher salt
  • 1 T. unsalted butter plus enough to grease ramekins or pan
  • 1/2 C. cream cheese
  • 1 C. crumbled gorgonzola or blue cheeese (this is excellant- but any cheese will do)
  • 2 T. olive oil
  • 1 1/2 crimini mushrooms sliced very thin
  • 3 minced scallions- save some greens for garnish
  • 1/2 t white pepper
  • 1 t. dried thyme or 2 t. freah

Pre heat oven to 350.Lightly grease 8 ramekins with unsalted butter.Heat olive oil in saute pan.Add mushrooms and scallions.Saute for about 5 minutes and set aside.

Boil 4 1/2 C. water.Slowly add polenta while whisking constantly.

Add salt and butter and keep stirring!Reduce heat and simmer- about 10 minutes if you are using instant and 20 if you are not.Stir in  cream cheese cheesen and half of gorgonzola.

Stir well. Polenta is done when it pulls away from the side of the pan.Choose about 30 of the nicest looking pieces of sauted mushrooms and set aside.Add the rest of the scallion/mushroom mixture to the polenta, and with a spoon combine gently.Divide evenly between ramekins or put in an 8×8 pan. Place a few of reserved mushrooms on top.

Bake about 15 minutes.Remove from oven and garnish with scallion tops.

Hearty enough for lunch,with soup or salad, and a versatile side for any meat.


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