Red Pepper Polenta with Gorgonzola

Name: Red Pepper Polenta with Gorgonzola
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters roasted vegetable stock (from 32-oz container) or chicken broth; 237 milliliters whole-grain yellow cornmeal; 2 cloves garlic, finely chopped; 57 grams 1/2 cup crumbled Gorgonzola cheese; 237 milliliters milk; 2 teaspoons olive oil; 118 milliliters coarsely chopped red bell pepper; 1 teaspoons salt

Red Pepper Polenta with Gorgonzolan is a gluten free and vegetarian side dish. This recipe serves 8. One serving contains 136 calories, 5g of protein, and 5g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up gorgonzola cheese, whole-grain cornmeal, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Bell Pepper

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vegetable Stock