Polenta with Garden Vegetables

Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4

Ingredients

1
tube (16 ounces) refrigerated polenta, cut into 1/2-inch slices
2
tablespoons olive or vegetable oil
1
small red onion, cut into thin wedges
2
cloves garlic, finely chopped
1/2
pound green beans, cut into 3/4-inch pieces
1
medium red bell pepper, coarsely chopped (1 cup)
1 1/2
cup mushrooms, sliced (4 ounces)
1
small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/2
teaspoon fennel seed, crushed
1/4
teaspoon salt
1/4
cup finely shredded mozzarella cheese (1 ounce)

  • 1 Cook polenta as directed on package.
  • 2 While polenta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • 3 Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
  • 4 Serve polenta over vegetable mixture. Sprinkle each serving with cheese.

Expert Tips

Polenta is available in the refrigerated section of many large supermarkets. For this recipe, you can use plain polenta or try one of the new flavored varieties, such as sun-dried tomato. Fennel seed has a mild anise, or licorice, flavor and is often used in Italian sausage. If you don't care for this flavor, just leave it out and you will still have a tasty dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
630mg
630%;
Total Carbohydrate
30g
30%
(Dietary Fiber
3g
3%
),
Protein
7g
7%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.