Heat a large non stick skillet over med-high heat. Add 1 TBS EVVO
to pan, swirl to coat. Add mushrooms and thyme. Saute for 4
minutes or until shrooms are tender.
Add remaining 1 TBS EVVO, onion, bell pepper, 1/4 tsp. salt,
garlic,black pepper and sauté for 8 minutes or until vegetables are
tender.
Combine milt, water remaining salt some pepper in a small
saucepan, bring to a boil. Stir in polenta, cook 5 minutes stirring
frequently. Remove from heat and stir in cheese.
Served with vegetables. I like it with the veggies over the creamy
polenta like a sauce.
Serving
Suggestions
You can use almost any cheese, I like the Gouda.
Originally Submitted
12/18/2011
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