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Creamy Gorgonzola Polenta with Summer Squash Saute

From: EatingWell

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.

Servings: 4 servings, 3/4 cup polenta & 1 cup vegetables each
Prep: 40 mins
Total: 40 mins
Rated : 
 by 1 person
Ingredients
2 14-ounce cans  vegetable broth , or reduced-sodium chicken broth, divided
1 cup  water
3/4 cup  cornmeal
1/2 teaspoon  freshly ground pepper
2/3 cup  crumbled Gorgonzola cheese
2 tablespoons  extra-virgin olive oil
3 tablespoons  minced garlic
2   small zucchini, halved lengthwise and sliced
2   small yellow summer squash , halved lengthwise and sliced
2 tablespoons  flour
1/4 cup  chopped fresh basil
Directions
1. 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.
2. 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.
Nutrition Facts
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


What do you think? Rate this recipe!
7528558336
encgroves1 wrote:

This was great! Will definitely make again!

7/18/2011 07:49:03 PM Report Abuse

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