Cheesy Polenta with Veggies
8 oz. shitake mushroom caps, sliced
1 teaspoon chopped fresh thyme
1½ cups thinly sliced yellow onion
1 red bell pepper, thinly sliced
1 teaspoon minced garlic
Quick-cooking polenta (1 tube)
Chicken broth (enough for desired consistency)
¾ cup (3 ounces) crumbled Gorgonzola cheese (or cheese of your choice – Aged White Cheddar, Parmesan, Asiago, etc.)
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add onion, bell pepper, garlic, salt, and black pepper; sauté for 8 minutes or until vegetables are tender.
In a separate pot, cook polenta according to package instructions with chicken broth, salt, pepper, and desired cheese.
Once both pieces are ready, serve polenta first and top with vegetable mixture.