Baked Polenta with Mushrooms & Blue Cheese

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6 large portobello mushrooms (about 1 1/2 pounds), stems discarded

3 tablespoons good olive oil

1 tablespoon balsamic vinegar

Kosher salt and freshly ground black pepper

2 1/2 cups good chicken stock, preferably homemade

2 cups half-and-half

3/4 cup fine cornmeal

1/4 cup imported Italian mascarpone cheese

4 ounces Gorgonzola piccante, crumbled