Blue Cheese Polenta with Sautéed Onions

Total Time
16 min
6 min
10 min
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 butter

1 Tbsp

uncooked onion(s)

4 medium, yellow variety, sliced


1 Tbsp

table salt

1 tsp

cayenne pepper


low-fat milk

3 cup(s)


2 cup(s)

black pepper

¼ tsp, freshly ground


1 cup(s), quick-cooking variety

blue cheese

¾ cup(s), crumbled

low fat cream cheese

2 oz, (Neufchâtel)


  1. 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.
  2. 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.


After cooking, press the polenta into a 9 x 13-inch baking pan that has been sprayed with nonstick spray, cover with plastic wrap, and refrigerate until firm, about 1 hour. Remove from the pan and cut into squares, rectangles, or triangles. Brush both sides lightly with olive oil and sauté in a nonstick skillet or grill until golden, about 2 minutes on each side.

A happier, healthier you starts here