Creamy Polenta with Mushrooms and Gorgonzola Recipe - BettyCrocker.com

Ingredients

• 1 carton (32 oz) Progresso™ vegetable broth
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1 cup yellow cornmeal
• 2 tablespoons butter
• 1 cup coarsely chopped yellow onions
• 1/4 teaspoon salt
• 1 red bell pepper, cut in large chunks (2 cups)
• 8 oz fresh cremini mushrooms, quartered (3 cups)
• 1 bunch lacinato kale, ribs removed, roughly chopped (6 cups)
• 1/2 cup dry white wine
• 1/2 cup crumbled Gorgonzola cheese (2 oz)