Italian
👍 Beginner Friendly
12 mineasy
ItalianBrunch
Recipe Story
origins & traditionsThis classic northern preparation transforms humble cornmeal into an elegant layered casserole that showcases the rustic sophistication of Lombardy and Veneto cuisine. Coarse-ground polenta is slowly simmered until creamy, then layered with sautéed mixed mushrooms, crumbled gorgonzola dolce, and freshly grated Parmigiano-Reggiano before being baked to golden perfection. The dish balances earthy mushroom flavors with the sharp tang of blue cheese, while the polenta provides a satisfying, creamy base that becomes slightly crispy on top during baking. Fresh thyme and sage add aromatic complexity, while a final drizzle of quality olive oil brings everything together. This preparation is ideal for weekend gatherings, as it can be assembled ahead and baked just before serving, filling your kitchen with irresistible aromas. The combination of textures—from the creamy interior to the golden crust—makes each bite a celebration of simple ingredients elevated through careful technique and patience.
Instructions
step by step0/6 done
Bring 6 cups of water to a boil in a large heavy-bottomed pot with 2 teaspoons salt. Gradually whisk in 1.5 cups coarse polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, for 35-40 minutes until polenta pulls away from sides of pot and is very thick and creamy. Stir in 2 tablespoons butter and half the parmesan. Set aside.
While polenta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and continue cooking 5-6 minutes until mushrooms release their moisture and it evaporates. Add minced garlic and cook 1 minute until fragrant.
Add fresh thyme and sage to mushrooms, season with salt and black pepper, then remove from heat. Preheat oven to 375°F (190°C). Grease a 9x13 casserole dish with butter.
Spread half the cooked polenta in the prepared casserole dish, smoothing into an even layer. Distribute half the mushroom mixture over polenta, then crumble half the gorgonzola over mushrooms. Repeat layers with remaining polenta, mushrooms, and gorgonzola.
Sprinkle remaining parmesan over the top and dot with remaining butter cut into small pieces. Bake uncovered for 35-40 minutes until top is golden brown and edges are bubbling. Let rest 10 minutes before serving.
Garnish with fresh parsley and a drizzle of your finest olive oil. Cut into squares and serve warm, allowing guests to enjoy the layers of flavor and texture in each portion.
Polenta al Forno with Mushrooms and Gorgonzola
4.5 (40)
Golden layers of creamy polenta baked with earthy mushrooms, tangy gorgonzola cheese, and fresh herbs. A comforting northern dish perfect for leisurely morning gatherings with a rustic elegance.
medium
1h 5m
6 servings
Ingredients
0 of 12 checked
Main
- 1 1/2 cups cornmeal, coarse-ground polenta
- 3 cups mushrooms, mixed varieties, sliced
- 3/4 cups cheese-parmesan, freshly grated
- 6 ounces gorgonzola, crumbled
- 4 tablespoons butter, divided
- 3 tablespoons olive-oil, plus more for drizzling
Aromatics
- 4 cloves garlic, minced
- 2 teaspoons thyme, fresh leaves
- 1 teaspoons sage, fresh, chopped
Seasoning
- 2 1/2 teaspoons salt, divided
- 1 teaspoons black-pepper, freshly ground
Garnish
- 2 tablespoons parsley, fresh, chopped (optional)
Chef Tips
expert advice•For the best texture, use coarse-ground or medium-ground polenta rather than instant; the slow cooking develops superior flavor and creaminess.
•If gorgonzola dolce is unavailable, substitute with a milder blue cheese or even fontina for a less pungent version.
•The dish can be assembled completely up to 24 hours ahead and refrigerated; add 10-15 minutes to baking time if baking from cold.
•For a vegetarian boost, add wilted spinach or kale between layers.
•Wild mushrooms like porcini, chanterelles, or morels elevate this dish significantly, but cremini or button mushrooms work wonderfully too.
•Toast pine nuts and scatter over the top before baking for added crunch and richness.
•The polenta should be quite thick when spreading—if too loose, it will not hold its shape when cut.
•Leftover portions can be cut into squares, pan-fried in olive oil until crispy on both sides, and served as a delicious next-day treat.
•Pair this dish with a crisp white wine from northern Italy such as Soave or Gavi, or a light-bodied red like Valpolicella.
•For a complete meal, serve alongside a simple arugula salad dressed with lemon and olive oil.
