Blue cheese polenta with sautéed onions
4 medium, yellow variety, sliced
¼ tsp, freshly ground
1 cup(s), quick-cooking variety
¾ cup(s), crumbled
Low fat cream cheese
2 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.