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Tuesday, February 14, 2012

Love is in the Air (and on the Plate)

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
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 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.