Blue Cheese Polenta with Sautéed Onions
- Total Time
If you prefer, you can sauté or grill the polenta. Proceed with the recipe as directed, reducing the milk to 2 cups and the water to 1 cup.
unsalted butter1 Tbsp
uncooked onion(s)4 medium, yellow variety, sliced
table salt1 tsp
cayenne pepper⅛ tsp
low-fat milk3 cup(s)
black pepper¼ tsp, freshly ground
polenta1 cup(s), quick-cooking variety
blue cheese¾ cup(s), crumbled
low fat cream cheese2 oz, (Neufchâtel)
- Melt the butter in a large nonstick skillet over high heat. Add the onions, sugar, 1/4 teaspoon of the salt, and the cayenne; cook, stirring occasionally, until lightly golden, about 10 minutes.
- Meanwhile, combine the milk, water, the remaining 3/4 teaspoon salt, and the pepper in a medium saucepan over high heat; bring to a boil. Whisk in the polenta in a slow steady stream, and cook, whisking constantly, until thick and smooth, about 5 minutes. Remove from the heat and stir in the blue and Neufchâtel cheeses until melted and smooth. Serve with the sautéed onions. Yields 3/4 cup polenta and about 1/4 cup onions per serving.