Tuesday, October 25, 2011
Blue Cheese Polenta with Vegetables
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, or blue cheese
1/4 cup chopped fresh parsley
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.
David Bonom, Cooking Light
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