Monday nights are "special dinner" nights at my house. My sister and one or more friends join me in trying a new recipe...something we'd never make for our kids. A meal just for us. I cook. My sister brings wine. Marie supplies the salad. Last night, I made this recipe, and it was delicious!
3 cups lowfat milk
1/2 cup water
2/3 cups quick cooking polenta
one small container of gorgonzola cheese crumbles
salt and pepper to taste
Bring milk and water to a boil. Turn down heat and add polenta slowly, whisking vigorously. Continue to cook and whisk for 5 minutes. Remove from heat and stir in gorgonzola. Season with salt and pepper. Serve immediately with vegetable ragout.
Vegetable Saute
2 T olive oil
1/2 sweet onion, sliced thin
1 large red bell pepper, sliced thin
1 bunch asparagus, trimmed and cut into 1-inch pieces
12 ounces mushrooms, sliced (I used a combination of shiitake, portabella, crimini and white)
1-1/2 t fresh thyme, chopped
2 T fresh parsley, chopped roughly
salt and pepper to taste
Heat oil in large skillet over med-high heat. Add onion and saute until translucent, about 5 minutes. Add red pepper and asparagus, saute another 2 minutes. Add mushrooms and saute until vegetables are cooked, but still firm, about 4 minutes. Stir in thyme and parsley and serve over blue cheese polenta.
I hope you have an opportunity to try this recipe for yourself!
Have a happy day,
Michelle
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