Polenta, Mushroom, and Gorgonzola Stack


On a recent trip to Nashville, I had time to stop by my favorite grocery store (Trader Joe’s) and picked up a few goodies – including a “tube” of polenta. I had never made it before so I thought I’d start with this precooked kind and experimented with some other flavors for this recipe. If you can’t find the precooked kind, you can definitely make it yourself and serve it in this recipe. This came together so quickly and was delicious.



  • 18 oz precooked polenta
  • 8 oz baby bella mushrooms
  • 1/2 jar pasta sauce
  • Gorgonzola cheese
  • Olive oil
  • Salt and pepper to taste


1) Cut tube of polenta into 1/4-1/2 inch thick rounds. Heat small amount of olive oil in pan and pan fry polenta rounds for a few minutes on each side.



2) Meanwhile, saute baby bella mushrooms. Once mushrooms are soft, add pasta sauce and mix well.



3) Top polenta rounds with mushroom sauce mixture and then sprinkle with gorgonzola cheese.





If you end up making your own polenta, you can just spoon it on the bottom instead of the rounds. Enjoy – yum!

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