Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.
Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.
I was surprised this recipe didn't rate well with others. I found the polenta decadently rich and creamy with this amount of cheese and milk. I add vegetarian Italian sausage to the veggies to make it an even more satisfying full meal, and I like the veggies a little saucier so I add sherry or veggie broth while cooking them.
Was a little disappointed to realize that although the recipe is called Blue Cheese Polenta, the ingredients call for gorgonzola. I'll have to try it again with blue cheese because the gorgonzola didn't really work well with it.
I enjoyed this tremendously, but gave it two stars because I reworked the recipe. I made the polenta as indicated, but added extra blue cheese. Although I sauteed the mushrooms, I roasted the other veggies (adding baby squash and substituting shallots for the sweet onions) in a hot oven, and I sauteed some shrimp to add to it as well. I'll definitely make this recipe again and continue to try different variations on the theme.
I made just the polenta portion of this dish, and although it was good, I would use a blue cheese with more of a bite next time. I had to add extra cheese, and I still couldn't really taste it in the polenta. Had to add a bit more salt than the recipe called for as well to give it more flavor.
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