We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Creamy Polenta with Mushrooms and Gorgonzola

(0)
  0 reviews
  • 45 min prep time
  • 45 min total time
  • 12 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

This yummy Italian dish works great as a vegetarian main or topped with grilled steak, chicken or fish.

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
1/2
cup crumbled Gorgonzola cheese (2 oz)

Steps

  • 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.
  • 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.

Expert Tips

Like a little more texture in your polenta? Opt for stone-ground cornmeal. You'll need to cook covered on low for 30 minutes, stirring every 10 minutes.

If you can't find lacinato kale, curly green kale or spinach will work just fine.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
414.6
Calories from Fat
210
% Daily Value
Total Fat
17.2g
26%
Saturated Fat
10.0g
50%
Trans Fat
1/2g
Cholesterol
46.4mg
16%
Sodium
898.9mg
38%
Total Carbohydrate
52.9g
18%
Dietary Fiber
6.9g
28%
Sugars
10.5g
Protein
12.7g
% Daily Value*:
Vitamin A
240%
240%
Vitamin C
302.60%
303%
Calcium
26%
26%
Iron
21%
21%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved