Polenta Casserole with Sauteed Mushrooms, Blue Cheese, and Walnuts (MBR)

POLENTA

• 3 cups water
• 2 1/2 cups whole milk
• Salt
• 1 1/2 cups instant polenta
• 2 tablespoons unsalted butter
• 1 medium garlic cloves, minced or pressed through a garlic press (about 1 teaspoon)
• Ground black pepper

TOPPING

• 1/4 cup olive oil
• 8 portobello mushroom caps, wiped clean and slice 1/4 inch thick
• 1 large red onion, halved and sliced thin
• Salt
• 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
• 1 tablespoon minced fresh thyme leaves
• 1/4 ounce dried porcini mushrooms, rinsed and rehydrated, with soaking liquid reserved
• Ground black pepper
• 5 ounces Gorgonzola cheese, crumbled (1 1/4 cups)
• 3/4 cups walnuts, chopped coarse
• 2 tablespoons minced fresh parsley leaves

Mise en place.

Bring water, milk, and 2 teaspoons of salt to a simmer in a large, heavy-bottomed saucepan over medium high heat.  Very slowly pour polenta into liquid, stirring constantly.  Reduce heat to lowest possible setting, cover, and stirring occasionally until soft and smooth.

Cook piles of portobello and white mushrooms, onion, and 1/2 teaspoon salt in the oil over high heat until most of the mushrooms have exuded their liquid and browned.

Add garlic, thyme and porcini with reserved liquid.  Cook until most of liquid has evaporated and season to taste.

Layer polenta, mushrooms, blue cheese, and walnuts.  Bake in 400 degree over for 20 minutes.  Then let cool for ten minutes.

I remain un-wowed by the dish although I like these things separately, they just didn't seem to meld properly.