Red Pepper Polenta with Gorgonzola

Looking for an Italian meal? Then check out this great combination of cornmeal polenta and Gorgonzola cheese – a mild side dish!

  • Prep Time 45 min
  • Total Time 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)
  • 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.

Expert Tips

Cornmeal makes a soft, tender polenta; stir it in slowly to avoid lumps. The Gorgonzola cheese and red pepper are dynamite together!

Whole Grain Serving: 1

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
510mg
510%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
8%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.