Creamy Polenta with Mushrooms and Gorgonzola

10/10/15 12:05 PM

Creamy Polenta with Mushrooms and Gorgonzola

45
Prep Time
min

45
Total Time
min

Ingredients

Polenta
1 carton (32 oz) Progresso
vegetable stock
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 cup yellow cornmeal

Vegetables
2 tablespoons butter
1 cup coarsely chopped yellow
onions
1/4 teaspoon salt
1 red bell pepper, cut in large
chunks (2 cups)
8 oz fresh cremini mushrooms,
quartered (3 cups)
1 bunch lacinato kale, ribs
removed, roughly chopped (6
cups)
1/2 cup dry white wine

4
Servings

Directions
Directions
1. For polenta, in 4-quart saucepan, heat stock, cream and 1/2
teaspoon salt just to boiling over medium-high heat. Reduce heat to
medium; very slowly beat in cornmeal with whisk. Continue to beat
constantly 2 to 3 minutes or until mixture thickens. Reduce heat to
low; cover and cook 20 minutes, stirring once after 10 minutes.
2. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add
onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently,
until onions brown on edges and soften. Add bell pepper; cook and
stir 2 to 3 minutes or until pepper softens and begins to brown on
edges. Add mushrooms; cook and stir 4 to 5 minutes or until
mushrooms release juices, juices absorb and mushrooms brown. Stir
in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir
constantly, scraping up browned bits, 1 to 2 minutes or until liquid is
almost completely absorbed.
3. Divide polenta among 4 plates. Top each plate with about 1 cup
vegetable mixture; sprinkle with cheese.

Notes

1/2 cup crumbled Gorgonzola

cheese (2 oz)

http://www.bettycrocker.com/recipes/creamy-polenta-with-mushrooms-and-gorgonzola/bdecbee0-db6e-494e-a403-3a149f84e53e?p=1

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Creamy Polenta with Mushrooms and Gorgonzola

Tips

10/10/15 12:05 PM

Nutrition Information

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