We were without power from Saturday until Tuesday! That’s why I was nowhere to be found. Missed you much. Here is a recipe I saw while on Cooking Light’s website. My mom made polenta for us as children and to be honest I remembered that I didn’t like it. I thought it tasted like porridge. Not that I ever had porridge before, but still. Well, I realize why my mom made polenta…it cooks in 5 minutes flat! Polenta seems to be very versatile and easy to create variations of a side dish or main dish. You could add any sautéed vegetables, shrimp, sausage, any type of cheese and BAM you have something tasty on your hands. Also polenta is great for fall because it is warm, creamy and filling.
Adapted from: Cooking Light
Servings: 1 main dish, 2 side dish
Time: 15 minutes from start to finish
- 1/2 cup yellow cornmeal
- 1 cup water
- 1 tbsp butter
- 1/8 cup gorgonzola cheese
- 2 tbsp olive oil
- 6 mushrooms chopped
- 1 bell pepper chopped
- 1/2 medium onion chopped
- fresh thyme
- *2 tbsp vegetable stock (optional)
- Boil 1 cup of water and add polenta. Stir quickly as polenta thickens.
- Reduce heat, simmer for 5 minutes until thickened. Add butter to polenta, stir.
- Add cheese and again stir well.
- In saute pan, heat olive oil on medium heat.
- Add mushrooms, bell pepper and onions.
- Saute until desired softness is reached (if needed add vegetable stock or water)
- Top polenta with vegetable mixture. Sprinkle with fresh thyme