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Blue Cheese Polenta with Watercress and Mushrooms (Rachel Ray - June 2013)


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  • 2 tablespoons EVOO, plus more for drizzling
  • 10 ounces mixed mushrooms, roughly chopped
  • 1 small red onion, finely chopped
  • 1/3 cup chopped fresh parsley
  • Salt and pepper
  • 1 cup quick-cooking polenta
  • 6 ounces gorgonzola, crumbled
  • 1 bunch watercress, trimmed


Servings 4
Adapted from


Step 1

In a large nonstick skillet, heat 2 tbsp. EVOO over medium-high heat. Add the mushrooms; toss to coat. Cook, stirring occasionally, until tender and golden, about 7 minutes. Add the onion and cook 1 minute. Toss in the parsley; season.
2. Meanwhile, in a medium saucepan, bring 4 cups water to a boil. Add the polenta and cook, stirring, until thickened, 2 to 3 minutes. Whisk in the gorgonzola; season.
3. Divide the polenta among four bowls. Top with the mushrooms and


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