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

By KDCooks

Ingredients

• 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

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

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