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)

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Smoaksmom's Review

Kamxw1977
February 16, 2014
N/A

Vikalicious's Review

JennyLEberhard
January 17, 2014
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.

sweetkiwi's Review

MonAmie
September 17, 2012
N/A

ttsholland's Review

Vikalicious
May 10, 2012
very good and quick, I did mine in a wok (I'm a messy cook) I also lowered it to 2 cups milk and increased to 1 1/2 cup water for the polenta and we liked it even better the next day

Kamxw1977's Review

ttsholland
November 09, 2011
We roasted our veggies instead of sautéing - helped a lot with the flavor! Also added a little parmesan cheese at the end.

jkmf12's Review

sweetkiwi
October 25, 2011
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.

klowryky's Review

Smoaksmom
October 07, 2011
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.

LT1175's Review

ChrisBellaire
September 20, 2011
This is a great side dish, but I guess the more veggies you add, the more it becomes a main dish!

luvlelwyr's Review

LT1175
September 20, 2011
N/A

MonAmie's Review

GrandmaKY
September 19, 2011
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.