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Name: POLENTA- Blue Cheese Polenta with Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 2 packages (4-ounce) presliced exotic mushroom ble; 1 teaspoon chopped fresh thyme; 1 1/2 cups thinly sliced sweet onion; 1 red bell pepper, thinly sliced; 1 teaspoon garlic minced; 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 fresh parsley chopped

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INGREDIENTS

2 tablespoons extra-virgin olive oil, divided
2 packages (4-ounce) presliced exotic mushroom ble
1 teaspoon chopped fresh thyme
1 1/2 cups thinly sliced sweet onion
1 red bell pepper, ; thinly sliced
1 teaspoon garlic ; minced
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 fresh parsley ; chopped

Servings

INSTRUCTIONS

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.

NOTES

add blue cheese instaead of gorgonzola

Roast vegetables instead of sauteeing for more flavor

add parmesean at the end

Use shallots instead of sweet onions

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POLENTA- Blue Cheese Polenta with Vegetables

2  tablespoons  extra-virgin olive oil, divided  
2  packages  (4-ounce) presliced exotic mushroom ble 
1  teaspoon  chopped fresh thyme  
1 1/2  cups thinly sliced sweet onion  
1   red bell pepper,  thinly sliced 
1  teaspoon garlic  minced 
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  fresh parsley  chopped

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 4 Servings

Calories: 12
Calories from Fat: 1 (8%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 4mg		0 %
Potassium 91.1mg		2 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 1.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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