Red Pepper Polenta with Gorgonzola

 

2

teaspoons olive oil

2

cloves garlic, finely chopped

1/2

cup coarsely chopped red bell pepper

2

cups roasted vegetable stock (from 32-oz container) or chicken broth

1

cup milk

1

cup whole-grain yellow cornmeal

1/2

teaspoon salt

1/2

cup crumbled Gorgonzola cheese (2 oz)

• 1 In 2-quart saucepan, heat oil over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
• 2 Stir in vegetable stock and milk; heat to boiling. Gradually stir in cornmeal and salt; reduce heat to low. Simmer uncovered about 30 minutes, stirring frequently, until slightly thickened.
• 3 Spray 10-inch pie plate with cooking spray. Pour polenta into pie plate. Sprinkle with cheese. Let stand about 10 minutes or until cheese is melted and polenta is firm enough to cut. Cut into 8 wedges.