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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.

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  • 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)

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LOCATION

Directions

  • 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.

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View Full Nutrition Information

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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