Creamy Gorgonzola polenta (Italian cornmeal "porridge") is topped with a tender squash saute for a complete vegetarian meal. Once you know how easy polenta is to make, you may want to experiment with other Italian-style sauces and toppings. Make it a meal: Serve with crusty garlic bread and a garden salad.
vegetable broth , or reduced-sodium chicken broth, divided
freshly ground pepper
crumbled Gorgonzola cheese
extra-virgin olive oil
small zucchini, halved lengthwise and sliced
small yellow summer squash , halved lengthwise and sliced
chopped fresh basil
Combine 2 1/2 cups broth and 1 cup water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 10 to 15 minutes. Stir in Gorgonzola
; remove the polenta from the heat.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in zucchini and squash and cook, stirring occasionally, until starting to soften and brown in places, about 5 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in the remaining 1 cup broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 3 minutes. Stir in basil; serve the saute over the polenta
Calories 264, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Cholesterol 20 mg, Sodium 356 mg, Carbohydrate 27 g, Fiber 5 g, Protein 11 g, Potassium 351 mg. Daily Values: Vitamin C 40%, Calcium 15%. Exchanges: Starch 1.5, Vegetable 1, High-Fat Meat 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet