Blue Cheese Polenta with Balsamic Mushrooms Low Gi
Indulge in the rich, comforting flavors of this Blue Cheese Polenta with Balsamic Mushrooms—a low-glycemic dish that’s perfect for cozy weeknight dinners or entertaining guests. Creamy polenta, slowly simmered with almond milk, is infused with the bold tang of crumbled blue cheese, creating an irresistibly smooth base. Topped with sautéed button mushrooms caramelized in balsamic vinegar and seasoned with garlic and fresh thyme, this recipe strikes a perfect balance between earthy and savory. Quick to prepare yet brimming with gourmet appeal, this dish is not only nutrient-packed but also easy to customize for meatless meals. Serve it warm, garnished with fresh thyme or extra cheese, to enjoy an elegant, low-GI meal that’s as satisfying as it is wholesome.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Polenta (coarse ground cornmeal)
- 3 cups Water
- 1 cup Unsweetened almond milk (or low-fat milk)
- 3 oz Blue cheese, crumbled
- 2 tbsp Olive oil
- 8 oz Button mushrooms, sliced
- 2 tbsp Balsamic vinegar
- 2 cloves Garlic, minced
- 1 tsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
Directions
Step 1
In a medium saucepan, bring 3 cups of water and 1 cup of almond milk to a boil, then reduce the heat to low.
Step 2
Gradually add the polenta in a steady stream while stirring continuously with a whisk to prevent lumps.
Step 3
Simmer the polenta on low heat, stirring frequently, for about 20-25 minutes or until thickened and creamy.
Step 4
Stir in the crumbled blue cheese and season with 0.5 tsp of salt and 0.25 tsp of black pepper. Mix thoroughly until the cheese is melted. Cover and set aside to keep warm.
Step 5
Meanwhile, heat 2 tbsp of olive oil in a large skillet over medium heat.
Step 6
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and start to brown.
Step 7
Stir in the minced garlic, fresh thyme, and 0.5 tsp of salt. Cook for another minute until fragrant.
Step 8
Add the balsamic vinegar to the skillet and toss the mushrooms to coat evenly, allowing the vinegar to reduce slightly (about 2 minutes).
Step 9
To serve, spoon the blue cheese polenta onto plates or into bowls, then top with the balsamic mushrooms.
Step 10
Garnish with additional thyme leaves or a sprinkle of blue cheese if desired. Serve warm.
Nutrition Facts
| Serving size | (1595.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1599.4 |
| Total Fat 59.2g | 0% |
| Saturated Fat 20.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 63.8mg | 0% |
| Sodium 3731.3mg | 0% |
| Total Carbohydrate 217.2g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 10.9g | |
| Protein 47.1g | 0% |
| Vitamin D 140.9IU | 0% |
| Calcium 1002.4mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1571.8mg | 0% |
Source of Calories