Ingredients
1
carton (32 oz) Progresso™ vegetable broth
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)
Preparation
For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.
