Blue Cheese Polenta With Vegetables

• 2 tablespoons extra-virgin olive oil, divided
• 2 (4-ounce) packages presliced exotic mushroom blend
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups thinly sliced sweet onion
• 1 red bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 3 cups 1% low-fat milk
• 1/2 cup water
• 2/3 cup quick-cooking polenta
• 3/4 cup (3 ounces) crumbled Gorgonzola cheese
• 1/4 cup chopped fresh parsley

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; saute for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; saute for 8 minutes or until vegetables are tender.
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. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

extravirgin olive oil, mushroom blend, thyme, sweet onion, red bell pepper, garlic, kosher salt, black pepper, milk, water, quickcooking polenta, gorgonzola cheese, parsley

Taken from www.myrecipes.com/recipe/blue-cheese-polenta-vegetables (may not work)