Menu

Creamy Polenta with Mushrooms and Gorgonzola

  • Save Recipe
Creamy Polenta with Mushrooms and Gorgonzola
  • Prep 45 min
  • Total 45 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This yummy Italian dish works great as a vegetarian main or topped with grilled steak, chicken or fish.
Updated Sep 18, 2017

Ingredients

Polenta

  • 1 carton (32 oz) Progresso™ vegetable broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1 cup yellow cornmeal

Vegetables

  • 2 tablespoons butter
  • 1 cup coarsely chopped yellow onions
  • 1/4 teaspoon salt
  • 1 red bell pepper, cut in large chunks (2 cups)
  • 8 oz fresh cremini mushrooms, quartered (3 cups)
  • 1 bunch lacinato kale, ribs removed, roughly chopped (6 cups)
  • 1/2 cup dry white wine
  • 1/2 cup crumbled Gorgonzola cheese (2 oz)

Steps

  • 1
    For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
  • 2
    Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
  • 3
    Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Like a little more texture in your polenta? Opt for stone-ground cornmeal. You'll need to cook covered on low for 30 minutes, stirring every 10 minutes.
  • tip 2
    If you can't find lacinato kale, curly green kale or spinach will work just fine.

Nutrition

410 Calories, 21g Total Fat, 10g Protein, 43g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
1110mg
46%
Potassium
550mg
16%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
17%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved