Mushroom and Gorgonzola Baked Polenta

1 ½ cups instant polenta
2 teaspoons kosher salt
½ TBS unsalted butter I used margarine, plus more for the dish
½ cup cream cheese 4 ounces, I used Neufchâtel cheese to reduce fat and calories
1 cup crumbled Gorgonzola 4 ounces
2 tablespoons olive oil
1 pound mushrooms or 2, 8oz packs, stems discarded and caps thinly sliced
1 small shallot finely chopped
½ teaspoon black pepper
2 teaspoons fresh thyme leaves

Heat oven to 350° F. Bring 4 ½ cups water to a boil. Whisking constantly, slowly add the polenta. Add 1 ½ teaspoons of the salt and the butter. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes. Stir in the cream cheese and ½ cup of the Gorgonzola.
Meanwhile, in a large skillet, over medium-high heat, warm 1 tablespoon of the oil. Add half the mushrooms and cook for 4 minutes. Add half the shallot and cook for 2 minutes more (or until mushrooms are sauteed). Transfer to a plate. Repeat with the remaining oil, mushrooms, and shallot. Season the mushrooms with the pepper, thyme, and the remaining salt.
Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Stir ⅔ of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Top with the remaining mushrooms and Gorgonzola.
Bake, uncovered, until the Gorgonzola has melted, about 10-15 minutes.

Serves 4-6