Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Whisking constantly, slowly add the polenta. Cut 100g o… It was one of the best things I had ever put in my mouth! Stir to blend and serve immediately! 1 cup crumbled gorgonzola cheese. Add chicken stock and simmer until liquid is reduced by one-third, about 1 minute longer. Last week I was lucky enough to receive a package from Bob’s Red Mill with a couple of their products that I have been dying to try. Save my name, email, and website in this browser for the next time I comment. Combine 4 cups water, cornmeal and salt in large pot; whisk to blend. Polenta with Gorgonzola and Mushrooms at Bottega Pizzeria Ristorante "This place is quite possibly my favorite restaurant in Phoenix. Transfer to a plate. Cook, stirring constantly for 15 minutes until very thick. One time I found a premade log of polenta at Trader Joes, and I tried cooking with that. Bring mixture to boil, whisking constantly. Powered by the Publisher Platform (P3). Add the polenta while whisking constantly to avoid lumps and cook according to the package directions. I’m Allyson - Welcome to my blog where you will find lots of recipes Remove polenta … Stovetop Holiday Potpourri (with FREE printable tag), DIY Quarantined Elf on the Shelf – FREE PRINTABLES. Slice off the florets and set aside, then cut the thin stems into short lengths. Baked Polenta with Mushrooms, Gorgonzola Cheese and Tomato Sauce. Meanwhile, in a large skillet, over medium-high heat, warm 1 tablespoon of the oil. ; Bring to a simmer, cover and let simmer gently … Once it is boiling, turn the heat down to low and g radually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping. Repeat with remaining polenta … MY ACCOUNT LOG IN; Join Now | Member Log In. Preparation. I had a leftover sausage from yesterday and I had some gorgonzola cheese from last week that I though would go nicely in the polenta. Bring the water and 1 tablespoon of salt to boil in a medium sized pot (say around 5 quarts). Season the mushrooms with the pepper, thyme, and the remaining salt. Add half of polenta squares to pan, and cook for 6 minutes on each side or until golden. Read my disclosure policy. In a large nonstick skillet, over medium heat, add 2 tablespoons olive oil. Top with the remaining mushrooms and … I was looking for a recipe to use up some leftovers when I came across a recipe for polenta with sausage and rapini in Food and Drink magazine. Heat oven to 350° F. Bring 4 1/2 cups water to a boil. Heat a large nonstick skillet over medium-high heat. Anyway, when I received the polenta from Bob’s Red Mill, I knew I wanted to try to replicate this dish somehow. // ]]> Ingredients: 6 cups water. Top with the remaining mushrooms and Gorgonzola. Add shallots and saute until translucent, about 2 minutes. This recipe turned out a huge portion, which was good because everyone was definitely having seconds. Reduce heat to medium-low; cook until polenta is soft and thick, whisking frequently, about 15 minutes. I’m so happy you Discard the thick end of the stem. google_ad_client = "ca-pub-1735051825111980"; /* Mushroom polenta */ google_ad_slot = "9957704641"; google_ad_width = 728; google_ad_height = 90; Notify me of followup comments via e-mail. We have eaten pizza in… 2. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Stir in the cream cheese and 1/2 cup of the Gorgonzola. Choose a head of broccoli about 250g in weight. stopped by because I have a lot to share with you! Add 3 tablespoons butter. Discard thyme leaves and garlic skin, then top polenta with roasted mushrooms and shallots (and sauce!). Learn how to cook great Baked polenta with mushrooms and gorgonzola ... . Cook the polenta according to the directions below…I can’t believe how much it fluffs up and how fast, too! //