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Blue Cheese Polenta with Watercress and Mushrooms

Blue Cheese Polenta with Watercress and Mushrooms

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Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 2 tablespoons EVOO, plus more for drizzling
  • 10 ounces mixed mushrooms, roughly chopped
  • 1 small red onion, finely chopped
  • 1/3 cup chopped fresh parsley
  • Salt and pepper
  • 1 cup quick-cooking polenta
  • 6 ounces gorgonzola, crumbled
  • 1 bunch  watercress, trimmed
  1. In a large nonstick skillet, heat 2 tbsp. EVOO over medium-high heat. Add the mushrooms; toss to coat. Cook, stirring occasionally, until tender and golden, about 7 minutes. Add the onion and cook 1 minute. Toss in the parsley; season.
  2. Meanwhile, in a medium saucepan, bring 4 cups water to a boil. Add the polenta and cook, stirring, until thickened, 2 to 3 minutes. Whisk in the gorgonzola; season.
  3. Divide the polenta among four bowls. Top with the mushrooms and watercress; drizzle with some EVOO.