Creamy Polenta with Mushrooms and Gorgonzola

This yummy Italian dish works great as a vegetarian main or topped with grilled steak, chicken or fish.

3 Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.


Ingredients

  • 1 carton (32 oz) Progresso™ vegetable stock
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 tablespoons butter
  • 1 cup coarsely chopped yellow onions
  • 1/4 teaspoon salt
  • 1 red bell pepper, cut in large chunks (2 cups)
  • 8 oz fresh cremini mushrooms, quartered (3 cups)
  • 1 bunch lacinato kale, ribs removed, roughly chopped (6 cups)
  • 1/2 cup dry white wine
  • 1/2 cup crumbled Gorgonzola cheese (2 oz)

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