Baked Polenta With Mushrooms & Gorgonzola Or Gouda (Vegetarian)

Step 1: Heat oven to 350F. Bring 4 1/2 cups water to a boil. Whisking constantly, slowly add the polenta. Add 1 1/2 tsp of the salt & the butter. Reduce heat & simmer (stirring freq) for 10-15 min. Stir in the cream cheese & 1/2 cup of the Gorgonzola.

Step 2: Meanwhile in a lrg skillet over med-high heat, warm 2 tbsp of the oil. Add half the mushrooms & cook for 6 min. Add half the shallot & cook 2 min more. Transfer to a dish. Repeat w/the remaining oil, mushrooms & shallot (if needed). Season the mushrooms w/the pepper, thyme & the remaining salt.

Step 3: Butter an 8 or 9-in baking dish or 8 6-oz ramekins. Stir 2/3 of the mushrooms into the polenta & transfer to the prepared dish or ramekins. Top w/the remaining mushrooms & Gorgonzola. Bake (uncovered) until the Gorgonzola has melted (about 15 min).

NOTE RE YIELD: The # of servings depends on intended use. IMO, this would generously serve 4 as a vegetarian main-course or 8 as a starter course or side dish. ... btw, about discarding those mushroom stems - Not happening at my house! :-)