Gorgonzola Polenta with Spicy Vegetables

This is a ridiculously easy dish to make, and very fast to prepare when there's not a lot of time to make dinner. It's rich, sophisticated and nutritious ... what a great reward at the end of a long day at work!

Polenta is actually supposed to be cooked slowly, like risotto; but this faster version is still great, especially with the Gorgonzola stirred into it to make it even creamier.

Bright both in color and in flavor, this is a great meal to serve to take the chill off an Autumn evening.

Gorgonzola Polenta with Spicy Vegetables

Vegetables:
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 large garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups chopped broccoli
1 14.5-ounce can diced tomatoes with juice
1/2 teaspoon kosher salt
1 tablespoon pesto

In a large skillet, heat the oil over medium heat. Saute the onion, garlic and red pepper flakes until the onion is translucent. Add the broccoli and cook, stirring occasionally, for 5 minutes.

Stir together the tomatoes, salt and pesto; pour over the broccoli and cook for 10 minutes, stirring occasionally.

Polenta:
4 cups water
1/2 teaspoon kosher salt
3/4 cup finely ground yellow cornmeal
2 ounces crumbled Gorgonzola

Meanwhile, bring the water and the salt to a boil. Turn the heat to low and slowly whisk in the cornmeal. Stir constantly until thickened and creamy, then remove from heat and stir in the Gorgonzola.

To serve: place 1 cup of polenta onto a serving dish, and top with one-quarter of the vegetables. Sprinkle with Parmesan, if desired.

Serves 4.