Skip to Content
Menu

Creamy Polenta with Mushrooms and Gorgonzola

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 18, 2017
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
This yummy Italian dish works great as a vegetarian main or topped with grilled steak, chicken or fish.

Creamy Polenta with Mushrooms and Gorgonzola

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.

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.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved