Ingredients:
• 1 1/2 cups instant polenta
• 2 teaspoons salt
• 1 tablespoon butter, plus more for the dish
• 1/2 cup (4 ounces) cream cheese
• 1 cup (8 ounces) crumbled Gorgonzola
• 4 tablespoons olive oil
• 1 1/2 pounds cremini or button mushrooms, thinly sliced
• 2 small shallots, finely chopped
• 1/2 teaspoon black pepper
• 2 teaspoons fresh thyme leaves
Directions:
Heat oven to 350° F. Bring 4 1/2 cups water to a boil. Whisking constantly, slowly add the polenta. Add 1 1/2 teaspoons of the salt and the butter. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes. Stir in the cream cheese and 1/2 cup of the Gorgonzola.
Meanwhile, in a large skillet, over medium-high heat, add the oil. Add the mushrooms and shallots and cook for 6-8 minutes. Season with the pepper, thyme, and ½ tsp salt.
Butter a 9 x 11 baking dish. Stir in 2/3 of the mushrooms into the polenta and transfer to the prepared dish.
Top with the remaining mushrooms and Gorgonzola. Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.