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MUSHROOM POLENTA WITH BLUE CHEESE

Prep Time10 minutes
Cook Time1 hour

Ingredients

  • 2 pounds baby bella mushrooms
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Sea salt and ground black pepper to taste
  • 2 1/2 cups homemade chicken stock or beef bone broth
  • 2 cups whole milk
  • 3/4 cup blue cornmeal yellow would work too
  • 1/4 cup Italian mascarpone cheese
  • 3 ounces crumbled Gorgonzola cheese

Instructions

  • Preheat oven to 375ºF.
  • Clean the mushrooms, remove the stems, and place them on a sheet pan underside up.
  • Sprinkle with olive oil and balsamic vinegar, sprinkle with salt and pepper. Bake for 20 minutes.
  • While mushrooms are cooking, make polenta. Bring chicken stock and milk to boil in a saucepan, lower the heat, and slowly sprinkle the cornmeal whisking constantly. Simmer for 6-7 minutes, whisking non-stop, until polenta is thick and smooth.
  • Remove from heat, stir in mascarpone, 1/2 teaspoon salt and pepper to taste.
  • Pour into 8 x 11 inch baking dish.
  • Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the gorgonzola, and bake for 25-30 minutes, or until the cheese is melted and browned.
  • Serve with fresh chives.