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Polenta with Goat Cheese, Caramelized Onions and Blueberry Wine Sauce
Right Food for the Season - Late Summer
Written by Michelle Collins   

Blueberry season is like Christmas at the Farmers’ Markets. The plump, antioxidant-filled gems are just bursting with recipe ideas. Muffins, pancakes, pies, tarts, and jams galore. 


I literally have blueberries at least once on a daily basis – year-round – but especially during the summertime. Adding a big ol’ cup of blueberries to my bowl of cereal in the morning not only wakes up my tastebuds, but also keeps me healthy. After all, blueberries lower our risk of cardiovascular disease, have the highest level of antioxidants of all fresh fruit, and are even good for brain health. 

Despite my love for blueberries in my morning bowl of cereal and in any dessert imaginable, who knew blueberries could also be delicious at the dinner table?

I know a rich, wine and berry sauce is meant to be good poured over a juicy steak or a thick cut of pork, and, while I don't eat meat, I get it. The combination of sweet and tart pair beautifully in these hearty dishes. I wanted to figure out a vegetarian option.

Blueberries are delicious in corn muffins – so why not serve a rich, wine and blueberry sauce over some pan-fried, crispy polenta? 

This dish came together on a whim – I had fresh blueberries, and no dinner planned on a hot, humid evening. Work that day got me home late, and funds in the bank account wouldn’t allow for a full-blown grocery shopping trip. But sometimes, the best meals come from little money, lack of patience and a lot of creativity. 

The tangy, creamy goat cheese with the sweet onions and tart, luxurious blueberry sauce all complement the crispy, surprisingly hearty polenta very well in this well-rounded dish. Despite all of the moving parts, this dish is also fairly easy to whip together, and serves as a perfect, lighter meal for the heinously humid evenings of late July. 

Polenta with Goat Cheese, Caramelized Onions and Blueberry Wine Sauce




9 oz. of a polenta log (about half of the log), sliced into 1 ½-inch thick slices

Salt and pepper, to taste

1/4 cup minced white onion

4 tbsp. olive oil, divided

Pinch of sugar

Fresh goat cheese


In a large sauce pan, heat 2 tablespoons of the olive oil over medium heat. Add the onions; add the sugar. Let cook for about 5 to 7 minutes, or until onions are translucent and caramelized. In a cast iron skillet, add the remaining olive oil and heat over medium to high heat. Add polenta slices, and season with salt and pepper. Cook polenta on each side for about 4 to 5 minutes, or until lightly browned. On a plate, add 2-3 slices of the polenta, and top with onions and goat cheese. 

Blueberry sauce


3/4 cup fresh blueberries

1 tbsp. all-purpose flour

1/4 teaspoon dried rosemary (or 1 tsp. fresh rosemary)

1/4 cup red wine

1/4 cup water

Salt, to taste

1 tbsp olive oil


In a saucepan, heat olive oil over low to medium heat; add flour and rosemary. Let cook until mixture starts to bubble; add red wine and water, and let cook off for 30 seconds. Add blueberries, stir, and season lightly with salt. Cook and stir until mixture starts to thicken and boil; simmer for 2 minutes. Pour over polenta, onions and goat cheese. Dig in quickly! 



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