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Polenta with Garden Vegetables

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Betty Crocker Kitchens
Updated Apr 21, 2014
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Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.

Polenta with Garden Vegetables

  • Prep Time 15 min
  • Total 35 min
  • Servings 4
  • Ingredients 11
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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)

Instructions

  • Step 
    1
    Cook polenta as directed on package.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Serve polenta over vegetable mixture. Sprinkle each serving with cheese.

Nutrition

210 Calories
8g Total Fat
7g Protein
30g Total Carbohydrate

Nutrition Facts

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

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