Sauteed Veggies with Gorgonzola Polenta

Happy Leap Day!  I mean seriously, its weird to me that every four years we get an extra day.  So bizarre.  Who figured that out anyways?!?!?

Here’s another fast weeknight dinner that is great for you vegetarians out there.  I’m clearly not one, but I do enjoy a meatless meal from time to time.

Enjoy!

  • 2TBS extra-virgin olive oil, divided
  • 8 oz. sliced portabella mushrooms
  • 1 tsp. chopped fresh thyme
  • 1 1/2 c. thinly sliced sweet onion
  • 1 red bell pepper, thinly sliced
  • 1 tsp. minced garlic
  • 1/2 tsp. kosher salt, divided
  • 1/4 tsp. black pepper, divided
  • 3 c. 1% low-fat milk
  • 1/2 c. water
  • 2/3 c. quick-cooking polenta
  • 3/4 c. (3 ounces) crumbled Gorgonzola cheese
  • 1/4 c. chopped fresh parsley

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.

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.

Adapted from Cooking Light

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Categories: American, Entrees, Recipes | Tags: , , , | 1 Comment

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One thought on “Sauteed Veggies with Gorgonzola Polenta

  1. Oh my, gorgonzala in polenta hey. I’m in.

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