Blue Cheese Polenta with Vegetables

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: Serves 4 (serving size: 1 cup polenta, 3/4 cup vegetables, and 1 tablespoon parsley)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 15g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.3g
  • Carbohydrate: 32.1g
  • Fiber: 4.9g
  • Cholesterol: 29mg
  • Iron: 0.8mg
  • Sodium: 594mg
  • Calcium: 337mg

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

Preparation

  1. 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. 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.
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