Baked Polenta with Mushrooms Blue Cheese

Baked Polenta with Mushrooms & Blue Cheese

Baked Polenta with Mushrooms & Blue Cheese


1 hour

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
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