Polenta With Mushrooms & Gorgonzola Recipe

Cooking Directions

• STEP 1.In a large saucepan, bring water and salt to a boil. Gradually whisk in the polenta and reduce heat to low.
• STEP 2.Cook the polenta, stirring frequently, until thick and creamy, about 20-25 minutes.
• STEP 3.Meanwhile, heat olive oil in a skillet over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
• STEP 4.Add garlic and thyme to the skillet and cook for an additional 2 minutes.
• STEP 5.Remove the polenta from heat and stir in butter and grated Parmesan cheese until melted and well combined.
• STEP 6.Divide the polenta among serving bowls and top with the sautéed mushrooms.
• STEP 7.Crumble gorgonzola cheese over the top of each bowl and garnish with fresh thyme leaves, if desired.
• STEP 8.Serve immediately and enjoy!

Cooking Tips

• Use a whisk to stir the polenta to prevent lumps from forming.
• Feel free to add other vegetables like spinach or roasted red peppers to the sautéed mushrooms for added flavor and color.
• For a creamier texture, you can substitute some of the water with milk or chicken broth when cooking the polenta.

Storage and Serving

• Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the polenta in a saucepan with a splash of water or milk and heat over low heat, stirring occasionally, until warmed through.
• Serve the polenta with mushrooms and gorgonzola as a main dish or as a side dish with grilled meats or roasted vegetables.