Blue Cheese Polenta with Vegetables

Ingredients

• 0.3 teaspoon pepper black divided
• 0.3 cup parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 teaspoon garlic minced
• 3 ounces gorgonzola cheese crumbled
• 0.5 teaspoon kosher salt divided
• 3 cups milk 1% low-fat
• 8 ounce pre exotic mushroom blend 
• 2 tablespoons olive oil extra-virgin divided
• 0.7 cup quick-cooking polenta 
• 1  bell pepper red thinly sliced
• 1.5 cups onion sweet thinly sliced
• 0.5 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add 1 tablespoon olive oil to pan, and swirl to coat.
3. Add mushrooms and thyme; saut for 4 minutes or until the mushrooms are tender.
4. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; saut for 8 minutes or until vegetables are tender.
5. Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently.
6. Remove from heat, and stir in cheese.
7. Serve with vegetables.
8. Sprinkle with parsley.