Tuesday's Cupboard—Blue Cheese Polenta with Sautéed Onions

Summertime comfort food

Creamy milled polenta topped with sweet summer
onions & chives

Hands-On Prep:  10 mins
Cook:  20-30 minutes
Serves:  6

Adapted from Weight Watchers cookbook, IN NO TIME ©2006_p. 158 Hearty Vegetarian Main Dishes

The adaptation I made used regular polenta, not instant as called for in the original recipe.  Cook instant polenta according to package directions, about 5 minutes (until thickened).

Blue Cheese Polenta with Sautéed Onions

  • 1 T. sweet butter
  • 2-3 large sweet onions, sliced (Vidalia, Maui, or any sweet variety)
  • 1 T. sugar
  • 1 tsp. kosher salt
  • dash of cayenne pepper

  • 3 c. low-fat (1%) milk
  • 2 c. water
  • 1/4 tsp. freshly ground black pepper
  • 1 c. polenta
  • 3/4 c. crumbled blue cheese (Danish or Maytag blues are lovely with this)
  • 2 ounces Neufchâtel cream cheese
  • black or rainbow peppercorns
  • chopped fresh chives (or a sprinkle of dried chives)

Make It!

1.   Melt the butter in a large nonstick skillet over high heat.  Add the sliced onions, sugar, 1/4 tsp. kosher salt and cayenne.  Stir occasionally until lightly golden, about 10 minutes.

These are DIVINE!
2.  Meanwhile, combine the milk, water,  3/4 tsp. kosher salt (to taste), and freshly ground pepper in a medium saucepan over high heat.  Bring to a boil & whisk in the polenta in a slow, steady stream.

3.  Cook whisking constantly to prevent burning.  Reduce heat slightly when polenta begins to thicken & cook another 10-15 minutes until polenta is a thick porridge (thicker than a sauce, like grits).  Continue stirring to avoid sticking, but not constantly to allow the polenta to thicken.  

4.  Remove from heat and stir in the blue and Neufchâtel cheeses until melted and smooth.  Season with more ground pepper and kosher salt to taste.  

5.  Serve in shallow bowls topped with warm seasoned onions & chopped fresh (or dried) chives.

Our favorite fancy polenta from the Bale Grist Mill
State Historic Park in Napa_Thank you, Noel!
blue cheese crumbles from Whole Foods
Use a nonstick or enameled cast iron pot for the polenta
Add the blue cheese, cream cheese & ground rainbow peppercorns
Season to taste with kosher salt

Wine pairing:  Late-harvest Riesling 
or French Sauternes


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