Baked Polenta with Mushrooms Blue Cheese
Ingredients
- 6 large portobello mushrooms (about 1 1/2 pounds), stems discarded
- 3 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 2 1/2 cups good chicken stock, preferably homemade
- 2 cups half-and-half
- 3/4 cup fine cornmeal
- 1/4 cup imported Italian mascarpone cheese
- 4 ounces Gorgonzola piccante, crumbled
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