Blue cheese polenta with sautéed onions

Total Time
16 min
6 min
10 min
You won't miss the meat in this hearty vegetarian entrée. The rich cheese sauce, meaty onions, and creamy polenta satisfy in every way. For an alternative presentation make grilled polenta. Simply, proceed with the recipe as directed, reducing the milk to 2 cups and the water to 1 cup. 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. Buon appetito!


Unsalted butter

1 Tbsp


4 medium, yellow variety, sliced


1 Tbsp

Table salt

1 tsp

Cayenne pepper


1% low fat milk

3 cup(s)


2 cup(s)

Black pepper

¼ tsp, freshly ground

Uncooked polenta

1 cup(s), quick-cooking variety

Blue cheese

¾ cup(s), crumbled, not packed, 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.