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Baked Polenta with Mushrooms & Blue Cheese

Ina Garten
  • 60 minutes
  • Serves 6

INGREDIENTS

6

Portobello mushrooms (about 1 1/2 pounds), large

2 1/2 cups

Chicken stock, good

1 tbsp

Balsamic vinegar

3/4 cup

Cornmeal, fine

1

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil, good

4 oz

Gorgonzola piccante

2 cups

Half-and-half

1/4 cup

Imported italian mascarpone cheese