ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blue Cheese Polenta with Vegetables

Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 1 cup polenta, 3/4 cup vegetables, and 1 tablespoon parsley)

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 (4-ounce) packages presliced exotic mushroom blend
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 cups thinly sliced sweet onion
  • 1 red bell pepper, thinly sliced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 cups 1% low-fat milk
  • 1/2 cup water
  • 2/3 cup quick-cooking polenta
  • 3/4 cup (3 ounces) crumbled Gorgonzola cheese
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 340
  • fat 15 g
  • satfat 6.1 g
  • monofat 5.5 g
  • polyfat 0.9 g
  • protein 15.3 g
  • carbohydrate 32.1 g
  • fiber 4.9 g
  • cholesterol 29 mg
  • iron 0.8 mg
  • sodium 594 mg
  • calcium 337 mg

How to Make It

  1. 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.

  2. 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.