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Polenta with Mushrooms and Gorgonzola
70% authentic · Italian Fusion
A creative twist on classic polenta, this version features a savory topping of sautéed mushrooms and creamy, tangy Gorgonzola cheese, creating a rich and flavorful dish.
Ingredients
- Medium grind cornmeal1 cup
- Water4 cups
- Salt1 teaspoon
- Butter2 tablespoons
- Mixed mushrooms (cremini, shiitake)1 lb, sliced
- Garlic2 cloves, minced
- Olive oil1 tablespoon
- Gorgonzola cheese4 oz, crumbled
- Fresh thyme1 tablespoon, chopped
- Balsamic glazefor drizzling
Steps
- 1
Prepare the polenta: Bring water and salt to a boil in a saucepan. Gradually whisk in cornmeal. Reduce heat and simmer, stirring often, for 20-25 minutes until thick.
- 2
While polenta cooks, prepare the topping: Heat olive oil and butter in a skillet over medium-high heat.
- 3
Add sliced mushrooms and cook until browned and tender, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Stir in chopped fresh thyme.
- 6
Once polenta is cooked, stir in 1 tablespoon of butter.
- 7
Spoon the polenta into serving bowls or plates.
- 8
Top the polenta with the sautéed mushrooms.
- 9
Crumble Gorgonzola cheese over the mushrooms and let it melt slightly.
- 10
Drizzle with balsamic glaze and serve immediately.
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