Clarissa Johal: #MeatlessMonday-Blue Cheese Polenta with Chickpeas & Vegetables

Monday, September 22, 2014

#MeatlessMonday-Blue Cheese Polenta with Chickpeas & Vegetables

Photo courtesy of rusvaplauke via Flickr
Polenta is my comfort food. There are many ways to prepare polenta but I think it tastes best with cheese. If you don't like blue cheese, you can substitute any kind you'd prefer. Add your favorite vegetables too--the recipe is quite versatile. Enjoy!

Blue Cheese Polenta with Chickpeas & Vegetables

2 T olive oil, divided
8-ounces mushrooms
1 tsp basil
1-1/2 cups spinach, chopped
1 red bell pepper, thinly sliced
1 can chickpeas, drained
1 can chopped tomatoes, drained
1 tsp minced garlic
1/2 tsp salt, divided
1/4 tsp black pepper, divided

3 cups milk
1/2 cup water
2/3 cup quick-cooking polenta
3/4 cup (3 ounces) crumbled blue cheese


1) Sauté in olive oil: mushrooms, basil, spinach, red bell pepper, chickpeas, chopped tomatoes, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.

2) Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil.

3) Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat and stir in blue cheese.

4) Top with sautéed vegetables and chickpeas

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