Polenta Casserole with Sautéed Mushrooms, Blue Cheese, and Walnuts

Name: Polenta Casserole with Sautéed Mushrooms, Blue Cheese, and Walnuts
Cuisine: Europe, Italian
Ingredients: 2 1/2 cups, whole milk; 3 cups, water; , Salt; 1 1/2 cups, instant polenta; 2 tablespoons, unsalted butter; 1 , medium garlic clove, minced or pressed through a garlic press; , Ground black pepper; 1/4 cup, olive oil; 12 ounces, portobello mushroom caps (about 8 medium caps), brushed clean and sliced 1/4 inch thick; 1 1/4 pounds, white button mushrooms, stems discarded, brushed clean, and sliced 1/4 inch thick; 1 , large red onion, halved and sliced thin; , Salt; 6 , medium garlic cloves, minced or pressed through a garlic press; 1 tablespoon, minced fresh thyme leaves; 1/4 ounce, dried porcini mushrooms, rinsed and rehydrated, with soaking liquid reserved (see illustrations below); , Ground black pepper; 5 ounces, Gorgonzola cheese, crumbled (about 1 1/4 cups); 3/4 cup, walnuts, coarsely chopped; 2 tablespoons, minced fresh parsley leaves

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Cheese
Grains
Vegetables
Casseroles

Mildly flavored and very easy to prepare, polenta makes a great backdrop for this company-worthy casserole.

SERVES 6 to 8

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