10/10/15 12:05 PMCreamy Polenta with Mushrooms and Gorgonzola

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Ingredients

Polentacarton (32 oz) Progressovegetable stock

cup heavy whipping creamteaspoon salt

cup yellow cornmeal

Vegetablestablespoons buttercup coarsely chopped yellowonions

teaspoon saltred bell pepper, cut in largechunks (2 cups)oz fresh cremini mushrooms,quartered (3 cups)bunch lacinato kale, ribsremoved, roughly chopped (6cups)

cup dry white winecup crumbled Gorgonzolacheese (2 oz)

Directions

Directions

1. For polenta, in 4-quart saucepan, heat stock, cream and 1/2teaspoon salt just to boiling over medium-high heat. Reduce heat tomedium; very slowly beat in cornmeal with whisk. Continue to beatconstantly 2 to 3 minutes or until mixture thickens. Reduce heat tolow; cover and cook 20 minutes, stirring once after 10 minutes.

2. Meanwhile, in 12-inch skillet, melt butter over medium heat. Addonions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently,until onions brown on edges and soften. Add bell pepper; cook andstir 2 to 3 minutes or until pepper softens and begins to brown onedges. Add mushrooms; cook and stir 4 to 5 minutes or untilmushrooms release juices, juices absorb and mushrooms brown. Stirin kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stirconstantly, scraping up browned bits, 1 to 2 minutes or until liquid isalmost completely absorbed.

3. Divide polenta among 4 plates. Top each plate with about 1 cupvegetable mixture; sprinkle with cheese.

Creamy Polenta with Mushrooms and Gorgonzola

Prep Timemin

45Total Time

min

45Servings

4

Notes

10/10/15 12:05 PMCreamy Polenta with Mushrooms and Gorgonzola

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