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Baked Polenta With Mushrooms and Gorgonzola
- 1 1/2 cups instant polenta
- 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
Directions:View on Real Simple
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