For a quick and comforting meal, turn to instant polenta. The rich Italian staple is simple to prepare and fun to flavor. While you could top it with all sorts of vegetables and cheeses, this recipe uses mushrooms and gorgonzola. It makes for a satisfying vegetarian dinner that's elegant enough to entertain with. Serve a mixed green and roasted asparagus salad on the side and pour a light, smooth red wine. To make it an entire meal, offer olives, grissini, and burrata for appetizers. Follow the polenta and mushrooms with a no-fuss puff pastry strawberry tart. Get the recipe and read more.
From Real Simple Ingredients 1 1/2 cups instant polenta Directions Serves 6-8.
Baked Polenta With Mushrooms
2 teaspoons kosher salt
1 tablespoon unsalted butter, plus more for the dish
1/2 cup (4 ounces) cream cheese
1 cup (4 ounces) crumbled gorgonzola
4 tablespoons olive oil
1 1/2 pounds pounds cremini or button mushrooms, stems discarded and caps thinly sliced
1 small shallot, finely chopped
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves
From Real Simple
1 1/2 cups instant polenta