Baked Polenta With Mushrooms And Gorgonzola

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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

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