Best Baked Polenta With Crispy Leeks And Blue Cheese Recipes

Baked Polenta with Mushrooms & Blue Cheese image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 9

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

Steps:

Preheat the oven to 400 degrees.
Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

Crunchy Cheesy Oven-Baked Polenta image

Provided by By Arlene Cummings

Categories Side Dish

Time 30m

Yield 7

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola or blue cheese (4 oz)
1/4 cup grated pecorino-Romano or Parmesan cheese
1 roll (17 oz) refrigerated plain polenta
Freshly ground black pepper
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh basil

Steps:

Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
Bake uncovered about 15 minutes.
Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition Facts : ServingSize 1 Serving

Creamy Blue Cheese Polenta image

Provided by me alex

Categories Grains

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

Steps:

Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
Continue to stir, adding more water if it gets too thick.
Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.