Red Pepper Polenta with Gorgonzola

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

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 510mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 4g;
Percent Daily Value*:
    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.