Blue Cheese Polenta With Roasted Vegetables
Adapted from Cooking Light
1 Small red onion
1 Red bell pepper
8 OZ sliced mushrooms
3 Cloves of garlic, smashed
1 TBS EVOO
2 TBS Balsamic vinegar
Salt and pepper
3 Cups 2% milk
1/2 Cup water
2/3 Cup instant polenta
3/4 Cup gorgonzola, crumbled
1/4 Cup chopped parsley
Happy Valentine's Day everyone!
This easy and flavorful dish is perfect as a side for your romantic V-Day dinner, or as a vegetarian main for any day of the year. In the spirit of the holiday I roasted the veggies with a balsamic vinegar for a little extra sweetness, which goes perfectly with the gorgonzola. I know today is supposed to be all about chocolate, but who doesn't love cheese?
When I plated everything I just fell head over heels because it looks so pretty. Something about the red onions, peppers, and parsley reminded me of a bouquet of roses, only better tasting. You can whip this up in no-time for your sweetie tonight, and still have plenty of time for romance!
Pre-heat oven to 375 degrees. Toss the vegetables and garlic with the oil and balsamic. Season with salt and pepper. Roast until soft and caramelized (about 20-30 minutes).
Bring milk, water, salt and pepper to a boil. Stir in the polenta. Cook for 5 minutes, stirring frequently. Remove from heat, stir in cheese. Serve vegetables on top of polenta. Top with fresh parsley. <3
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.