Ina Garten Baked Polenta with Mushrooms and Blue Cheese

Ina Garten baked polenta with mushrooms and blue cheese turns portobello caps, creamy cornmeal and Gorgonzola into a bubbly baked side dish in 1 hour 10 minutes. This make-ahead vegetarian-friendly side dish fits Thanksgiving, Christmas, Sunday dinner and cozy fall dinner parties for a crowd.

Whisk the cornmeal into the boiling stock a little at a time, because dumping it in all at once makes lumps that never smooth out. Skip the constant stirring and the polenta scorches on the bottom of the pan.

Ina Garten calls this a side dish hearty enough to be dinner, so she tops creamy polenta with whole roasted portobellos instead of stirring them in. Mascarpone makes the polenta richer than plain cornmeal, and the Gorgonzola melts over the mushrooms into a sharp, savory crust, a recipe from her book Make It Ahead (2014).

Source: Make It Ahead (2014)

Ina Garten Baked Polenta with Mushrooms and Blue Cheese

0.0 from 0 votes

Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

400

kcal

Roasted portobello caps sit on a layer of creamy mascarpone polenta under a blanket of melted blue cheese. Once baked, the edges turn golden and the middle stays soft and bubbly.

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
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That way it is hot when the mushrooms go in.
• Roast the mushrooms: Wipe the 6 portobello caps clean with a cloth, then arrange them underside up on a sheet pan. Drizzle with 3 tablespoons olive oil and 1 tablespoon balsamic vinegar, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and bake for 20 minutes until tender.
• Lower the heat: Set the roasted mushrooms aside and turn the oven down to 375°F. The polenta bakes at this lower temperature later.
• Boil the liquid: Pour 2 1/2 cups chicken stock and 2 cups half-and-half into a large saucepan and bring it to a boil. Then lower the heat so the liquid stays at a gentle boil.
• Cook the polenta: Whisk constantly while you slowly sprinkle 3/4 cup cornmeal into the liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth.
• Season and pour: Off the heat, stir in 1/4 cup mascarpone, 1 teaspoon salt and 1/2 teaspoon pepper. Then pour the polenta into an 8 x 11 x 2-inch baking dish.
• Assemble the dish: Arrange the mushrooms underside up in one layer over the polenta. Sprinkle 4 ounces crumbled Gorgonzola piccante over the top.
• Bake and serve: Bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with a pinch of salt and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this baked polenta vegetarian?

Swap the chicken stock for a good vegetable stock and the rest of the recipe stays the same. Ina Garten suggests this herself, since the mushrooms and blue cheese carry plenty of flavor.

Can I make baked polenta with mushrooms ahead of time?

Yes, roast the mushrooms and cook the polenta first, then assemble the dish. It can sit at room temperature for up to 2 hours before baking, so the oven is the only thing left to do at dinnertime.

What can I use instead of Gorgonzola?

Any sharp blue cheese like Roquefort or Stilton melts in a similar way. If blue cheese is not your thing, a nutty Parmesan or fontina gives you the same melted top with a milder taste.

Can I use a different baking dish?

A 9 x 13-inch dish works if you do not have an 8 x 11 one, though the polenta layer will be a little thinner. Check it a few minutes early, since a wider dish bakes faster.

What is the most common mistake with polenta?

Adding the cornmeal too fast is the usual problem, because it clumps before the whisk can break it up. Pour it in a thin stream into boiling liquid while whisking, then stir often so it never sticks to the pan.