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Polenta Triangles with Mushrooms and Gorgonzola



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1 cup fresh parsley, finely chopped
6 qt. soft polenta
6 lb. portabella mushrooms
olive oil, as needed
12 garlic cloves, finely minced (about 2 oz.)
Salt, to taste
Pepper, to taste
6 cups crumbled Gorgonzola cheese


  1. 1
    Stir fresh parsley into hot, cooked, soft polenta. Spread 1/2" thick on oiled sheet pan. Cool thoroughly. Cut into 72 triangles. Set aside.
  2. 2
    Cut fresh Portabella mushrooms crosswise in ¼" strips. Sauté in olive oil about 5 minutes. Add garlic and sauté quickly. Season to taste with salt and pepper. Set aside.
  3. 3
    Per Order: Arrange 3 polenta triangles in an ovenproof serving dish. Top with 3 to 4 mushroom slices; sprinkle with 1/4 cup crumbled Gorgonzola cheese. Bake at 500°F until cheese is melted and polenta is hot, about 5 minutes. Serve at once while still very hot.

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preparation methods
cuisines European, Italian
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