Last week I was lucky enough to receive a package from Bob’s Red Mill with a couple of their products that I have been dying to try. I have been a big fan of BRM for a while, but I still haven’t samples all of their items (check out their website, they have a ton-Wow!)! I was so excited that they sent me their Polenta, Quinoa (if you read my blog, you know how I love quinoa), and rolled oats. All of their products are all natural and organic, and they have a ton of gluten free flours and products as well. I have cooked with quinoa and oats a lot in the past, but I have never actually cooked with polenta before….well, not exactly. One time I found a premade log of polenta at Trader Joes, and I tried cooking with that. It didn’t turn out so well. Since then, I have been somewhat turned off of polenta.
However, the first time I ever tried polenta was in New York City, at one of my favorite restaurants, Paprika. They had an appetizer that was made of crisped polenta wedges and drizzled with a blue cheese sauce. It was one of the best things I had ever put in my mouth! Delicious! I actually took a photo of it, which I still have, 3 years later….
I checked their menu to see if they still have it, and while they don’t have it now, their menu still looks delicious and I am drooling reading it. If you are in the East Village, you need to check this place out.
Anyway, when I received the polenta from Bob’s Red Mill, I knew I wanted to try to replicate this dish somehow. I found a great sounding recipe on Real Simple, and decided to overhaul it to be a tad bit healthier. I couldn’t believe how delicious it actually turned out. The polenta was creamy, cheesy, and so satisfying. The mushrooms and gorgonzola were the perfect accompaniments. This recipe turned out a huge portion, which was good because everyone was definitely having seconds.
Cook the polenta according to the directions below…I can’t believe how much it fluffs up and how fast, too!
This recipe says to cook your mushrooms in 2 batches, but I think you could get away with just one (save some time).
You can use a big baking dish, or little ramkins…I did one of each!
Recipe adapted from RealSimple.com