Say hello to my new favorite food:
I can’t believe I’ve never made homemade polenta before! It’s, like, totally ridiculous how easy it is…and how delicious!
Lately, I’ve been really inspired by certain restaurant dishes that we’ve tried and this baked polenta with mushrooms, gorgonzola cheese and tomato sauce is one of them. A version of it is on the menu of a great Italian restaurant in town and we always order it as an appetizer whenever we go.
Layers of creamy polenta with mushrooms, cheese and sauce??? Yes.
I’d like to say I would serve this as a side alongside some roast chicken or something, but really, it’s a meal in itself! I don’t know anyone who could resist a warm cheesy bowl of this—I mean, Italian food is comforting for a reason! Next time I might add some spicy chicken sausage in between the layers, but this alone is lick-your-plate good.
Plus, does standing over the stove stirring cornmeal into water make anyone else feel like Ma making hasty pudding??? I thought so.
Baked Polenta with Mushrooms, Gorgonzola Cheese and Tomato Sauce
polenta recipe from Giada De Laurentis
6 cups water
1 3/4 cups yellow cornmeal
2 tsp salt
2 tbsp butter
1 jar of your favorite marinara sauce
8 oz sliced mushrooms
1 cup crumbled gorgonzola cheese
Bring the water and salt to a rolling boil then slowly whisk in the cornmeal. Mixture will get very thick. Reduce heat and simmer for about 5 minutes until very, very thick. Add butter and stir until melted.
Preheat oven to 350 degrees.
Scoop polenta into a large ovenproof casserole dish. Top with the sliced mushrooms, then the tomato sauce and finally, the cheese. Cover and bake for 45 minutes until the mushrooms are tender and the cheese has melted. Serve.
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