Week 4: Red Pepper Polenta with Gorgonzola

Recipe: Red Pepper Polenta with Gorgonzola

From:  Betty Crocker's Cookbook for Women (Dr. Rita F. Redberg)

Category: Side Dish

Rating:  Good

Ingredients:
2 teaspoons olive oil
2 cloves garlic, finely chopped
1/2 cup coarsely chopped red bell pepper
2 cups roasted vegetable stock or chicken broth
1 cup fat-free milk
1 cup uncooked corn grits or cornmeal
1/2 teaspoon salt
1/2 cup crumbled Gorgonzola cheese

Directions:

1. In a 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 grits 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.

I put it in a 9-inch pie plate.  Also, I used blue cheese.  If you are using blue cheese, you don't need near as much cheese.  It was almost a little much for me, and I really like blue cheese.  The Gorgonzola is a milder cheese.

Here's the polenta with the rest of my supper.  Yes, that is Spam, turkey Spam, if you must know.  The kids really like it, so I thought it would go well with the "weird" side dish I was preparing! :-)