Bleu Cheese Polenta Recipe
Topped with sautéed asparagus, red onions, portabella mushrooms, bleu cheese crumbles and roasted red pepper sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Polenta
Vegetable Topping
Roasted Red Pepper Sauce
Method
Polenta Preparation
- 1
Cook the Polenta
In a large pot, bring 4 cups of water to a boil. Stir in 1 cup of polenta and 1 tsp of salt while continually whisking to prevent lumps.
- 2
Simmer
Reduce heat to low and continue to stir frequently, cooking for about 20-25 minutes, or until the polenta is thick and creamy.
- 3
Add Cheese and Butter
Remove from heat and stir in 1 cup of bleu cheese and 2 tbs of butter until melted and well combined.
Vegetable Topping Preparation
- 4
- 5
Sauté the Vegetables
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until tender.
- 6
Roasted Red Pepper Sauce Preparation
- 7
Blend the Sauce
In a blender, combine 1 cup of roasted red peppers, 2 cloves of garlic, 1 tbs of olive oil, 1 tbs of balsamic vinegar, and season with salt and pepper to taste. Blend until smooth.
Assembly
- 8
Plate the Dish
Spoon the creamy bleu cheese polenta onto plates. Top with the sautéed vegetables and drizzle with the roasted red pepper sauce. Serve immediately.