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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil or non-stick spray.

Step 2

Bring 4 cups of water to a boil in a medium-sized saucepan. Gradually whisk in the polenta, stirring constantly to avoid lumps.

Step 3

Reduce the heat to low and cook the polenta, stirring frequently, for 5-7 minutes or until it thickens.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Pour the heavy cream into the skillet with the mushrooms and stir to combine. Simmer for 2-3 minutes until the mixture thickens slightly.

Step 8

Spoon the mushroom mixture evenly over the layer of polenta in the baking dish.

Step 9

Sprinkle the crumbled gorgonzola cheese over the top of the mushrooms.

Step 10

Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the dish from the oven and let it sit for 5 minutes before serving. Garnish with freshly chopped parsley.

Step 12

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

Serving size	(1690.4g)

Amount per serving	% Daily Value*
Calories	1396.7

Total Fat 117.7g	0%
Saturated Fat 58.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 262mg	0%
Sodium 1447.3mg	0%
Total Carbohydrate 44.3g	0%
Dietary Fiber 4.7g	0%
Total Sugars 4.6g
Protein 43.8g	0%

Vitamin D 22.7IU	0%
Calcium 968.2mg	0%
Iron 2.6mg	0%
Potassium 769.1mg	0%

*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.

Source of Calories

Fat: 75.0%

Protein: 12.4%

Carbs: 12.6%