Red Pepper Polenta with Gorgonzola

  • Prep 45 min
  • Total 60 min
  • Servings 8

Ingredients

  • 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)

Steps

  • 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.

  • Whole Grain Serving: 1

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
510mg
21%
Potassium
125mg
4%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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