Polenta is one of my favorite creamy comfort foods … add a little Gorgonzola and mmmm… so good!
The recipe called for an exotic mushroom blend … well, pandemic grocery stores don’t have the same variety as a few months ago. We’ll bounce back, for now though, any mushrooms will do.
While the polenta simmered, I sautéed shiitake and baby Bella mushrooms with red bell pepper, and vadalia onion.
Polenta can be cooked with water, creamy yummy polenta is cooked with milk. In an effort to reduce a few calories and a little fat, I used evaporated non-fat milk and water to cook the polenta. The Gorgonzola is strong so I didn’t need much to give the polenta a subtle flavor.
The mushrooms, pepper, and onion were sautéed in a little olive oil seasoned with fresh thyme, garlic, and a splash (or three) of Marsala wine for the finish.
I roasted marinated pork tenderloin while putting everything else together for a little protein.
Polenta with Mushrooms and Gorgonzola
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 non-fat evaporated milk
1 cup water
1 cup polenta
3/4 cup (3 ounces) crumbled Gorgonzola cheese
1/4 cup 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, 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 15-20 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.