Polenta with Mushrooms and Gorgonzola

Polenta with Mushrooms and Gorgonzola

Serves 6
This satisfying vegetarian dish, served over creamy polenta, pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and crumbled Gorgonzola. As an alternative to serving soft, porridge-like polenta, transfer it after cooking to a wide, shallow dish and allow to set, then cut into circles and pan-fry before serving, if you like.
  • 4 cups water
  • Salt to taste
  • 1 cup polenta
  • 1 tablespoon extra virgin olive oil
  • 3/4 pound button mushrooms, sliced
  • 3/4 pound shiitake mushrooms, stems removed, sliced
  • Pepper to taste
  • 3 cloves garlic, finely chopped
  • 2 thinly sliced leeks, (white and light green part only)
  • 2 teaspoons finely chopped rosemary
  • 2 ounces Gorgonzola, crumbled
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Bring water and salt to a boil in a medium pot. Add the polenta while whisking constantly to avoid lumps and cook according to the package directions.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook until browned. Reduce heat to medium and cook until the mushrooms begin to release their liquid. Add garlic and leeks and continue cooking until leeks are wilted and soft. Add rosemary and season with salt and pepper; set aside.

When polenta is ready, serve immediately and top with cooked mushrooms and crumbled Gorgonzola cheese.
Nutritional Info: 
Per Serving: 210 calories (50 from fat), 6g total fat, 2g saturated fat, 10mg cholesterol, 200mg sodium, 33g carbohydrates, (5 g dietary fiber, 2g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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