|Photo courtesy of rusvaplauke via Flickr|
Blue Cheese Polenta with Chickpeas & Vegetables
2 T olive oil, divided
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