| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 large portobello mushrooms (about 1 1/2 pounds), stems discarded
- 3 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 2 1/2 cups good chicken stock, preferably homemade
- 2 cups half-and-half
- 3/4 cup fine cornmeal
- 1/4 cup imported Italian mascarpone cheese
- 4 ounces Gorgonzola piccante, crumbled
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 403 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 14 g |
| Cholesterol | 55 mg |
| Sodium | 820 mg |
Reviews
This is the best, most flavourful polenta I have had. The mushrooms were delicious too. What a great idea!
This recipe is delicious – thanks Ina! I’ve made it 3 times now and everyone I’ve served loves it (I have to give them the recipe!). I’ve tried it with Stilton blue cheese and gorgonzola – both are terrific. The only other modifications I’ve made – one time I used baby bella mushrooms because the portobellos weren’t that good, and each time I’ve made it, I’ve planed garlic into the polenta before adding the mushrooms and cheese. It’s such an amazing dish!!!
I love this recipe. I saw it on the Food Network and knew I wanted to try it. Well tonight I am gonna make it a second time.
I use blue cheese over Gorgonzola and would just suggest that ingredient should be used carefully depending on your taste buds. It definitely adds a strong punch ,so less can be better-again depending on your love for strong cheese.
Great vegetarian main dish. Tonight I am going to add roasted carrots and use baby Bella mushrooms. I have a larger crowd to feed.
I use blue cheese over Gorgonzola and would just suggest that ingredient should be used carefully depending on your taste buds. It definitely adds a strong punch ,so less can be better-again depending on your love for strong cheese.
Great vegetarian main dish. Tonight I am going to add roasted carrots and use baby Bella mushrooms. I have a larger crowd to feed.
Delicious!
Loved this vegetarian dish! The only thing I changed was to drizzle more basaltic vinegar right before serving. My husband who’s a meat and potatoes man had a second helping.
This is a great vegetarian dish. I love it! I used a low-sodium vegetable broth for the polenta and substituted the gorgonzola with gruyere and it tasted delicious. The polenta was creamy and the mushrooms had a tangy bite from the balsamic vinegar. Delicious! Thanks Ina. I will definitely make this dish again.
Wow! We loved this. Served it with lamb chops marinated in garlic, rosemary, and a little balsamic and it was the perfect complement! One tip for the newbie, the polenta really has to be roiling to cook. I took twice as long to cook it because it was not simmering enough.