Looking for an Italian meal? Then check out this great combination of cornmeal polenta and Gorgonzola cheese – a mild side dish!
Red Pepper Polenta with Gorgonzola
- Prep Time 45 min
- Total 60 min
- Servings 8
- Ingredients 8
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic, finely chopped
- 1/2 cup coarsely chopped red bell pepper
- 2 cups roasted vegetable stock (from 32-oz container) or chicken broth
- 1 cup milk
- 1 cup whole-grain yellow cornmeal
- 1/2 teaspoon salt
- 1/2 cup crumbled Gorgonzola cheese (2 oz)
Instructions
-
Step1In 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.
-
Step2Stir 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.
-
Step3Spray 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.
Nutrition
120
Calories
4g
Total Fat
4g
Protein
17g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 510mg
- 21%
- Potassium
- 125mg
- 4%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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