Baked Polenta with Mushrooms and Gorgonzola
Elevate your dinner table with this decadent Baked Polenta with Mushrooms and Gorgonzola—a comforting yet elegant dish that's perfect for cozy evenings or entertaining guests. Creamy, buttery polenta is layered with golden sautéed cremini mushrooms infused with garlic and thyme, then topped with velvety crumbled Gorgonzola cheese for a bold, tangy finish. Baked to golden bubbly perfection, every bite combines earthy, savory, and creamy elements in rich harmony. This recipe is a true crowd-pleaser, offering both rustic comfort and gourmet appeal. Serve it as a hearty vegetarian main or a luxurious side dish, and don’t forget the garnish of fresh parsley for a pop of color and flavor. Indulge in this simple yet impressive creation, perfect for cozy nights or special occasions alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup instant polenta
- 4 cups water
- 2 tablespoons unsalted butter
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 4 ounces gorgonzola cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil or non-stick spray.
Bring 4 cups of water to a boil in a medium-sized saucepan. Gradually whisk in the polenta, stirring constantly to avoid lumps.
Reduce the heat to low and cook the polenta, stirring frequently, for 5-7 minutes or until it thickens.
Remove the saucepan from heat. Stir in the butter and grated Parmesan cheese until well combined and creamy. Season with a pinch of salt and pepper, then pour the polenta into the prepared baking dish, spreading it into an even layer.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown.
Stir in the minced garlic, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant.
Pour the heavy cream into the skillet with the mushrooms and stir to combine. Simmer for 2-3 minutes until the mixture thickens slightly.
Spoon the mushroom mixture evenly over the layer of polenta in the baking dish.
Sprinkle the crumbled gorgonzola cheese over the top of the mushrooms.
Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it sit for 5 minutes before serving. Garnish with freshly chopped parsley.
Serve warm as a main dish or a side, and enjoy the rich and savory flavors of baked polenta with mushrooms and gorgonzola.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 968 mg | 74% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
