Polenta with Garden Vegetables

  • Prep 15 min
  • Total 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)

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
% Daily Value
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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