Polenta with Italian Vegetables

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something tasty to your family's Italian cuisine night! Serve vegetables with polenta - a dish that's ready in about 30 minutes!

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6

1
cup whole-grain yellow cornmeal
3/4
cup cold water
2 1/2
cups boiling water
1/2
teaspoon salt
2/3
cup shredded Swiss cheese
2
teaspoons canola or soybean oil
4
medium zucchini or yellow summer squash, sliced (about 4 cups)
1
medium red bell pepper, chopped (1 cup)
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1/4
cup chopped fresh or 1 tablespoon dried basil leaves
1
can (about 14 ounces) artichoke hearts, drained

  • 1 Beat cornmeal and cold water in 2-quart saucepan with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm.
  • 2 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.

Expert Tips

“Cornmeal has such a great flavor, so polenta with lots of good-for-me veggies is a great way to get more vegetables into my daily eating!” Marilyn B.

Anytime you start mixing grains, fruits and vegetables in one dish, the result is the same: You get high fiber, high vitamins and minerals, low calories, low saturated fat, low cholesterol—and great flavor. Now that’s heart-healthy eating at its finest.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
430mg
430%;
Total Carbohydrate
31g
31%
(Dietary Fiber
7g
7%
  Sugars
3g
3%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
50%;
Calcium
15%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.