Creamy Gorgonzola Polenta with Summer Squash Saute

Creamy Gorgonzola Polenta with Summer Squash Saute

6 Reviews
From: EatingWell Magazine June/July 2006

Creamy Gorgonzola polenta (Italian cornmeal “porridge”) is topped with a tender squash sauté for a complete vegetarian meal. Once you know how easy polenta is to make, you may want to experiment with other Italian-style sauces and toppings. Make it a meal: Serve with crusty garlic bread and a garden salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth, divided
  • 1 cup water
  • 3/4 cup cornmeal
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup crumbled Gorgonzola cheese
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 2 small zucchini, halved lengthwise and sliced
  • 2 small yellow summer squash, halved lengthwise and sliced
  • 2 tablespoons flour
  • 1/4 cup chopped fresh basil


  • Active

  • Ready In

  1. Combine 2 1/2 cups broth and 1 cup water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 10 to 15 minutes. Stir in Gorgonzola; remove the polenta from the heat.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in zucchini and squash and cook, stirring occasionally, until starting to soften and brown in places, about 5 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in the remaining 1 cup broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 3 minutes. Stir in basil; serve the saute over the polenta.

Nutrition information

  • Serving size: 3/4 cup polenta & 1 cup vegetables
  • Per serving: 266 calories; 13 g fat(5 g sat); 5 g fiber; 30 g carbohydrates; 9 g protein; 45 mcg folate; 17 mg cholesterol; 4 g sugars; 578 IU vitamin A; 23 mg vitamin C; 138 mg calcium; 1 mg iron; 799 mg sodium; 351 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat

Reviews 6

August 12, 2013
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By: EatingWell User
Great with a little added salt/pepper This was an easy meal for me to make and it was surprisingly filling! I actually added some cooked shrimp in the last couple minutes of cooking the vegetables and it added some depth to the dish. Once it was all plated my husband and I sprinkled some extra salt and pepper on and it was delicious! Pros: Quick, easy, & healthy meal Cons: Can be flavorless if you do not add more salt/pepper
August 05, 2013
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By: EatingWell User
Positive response to negative review Don't skip this recipe. I added some thyme and tarragon and increased the pepper. You could add any veggies. I used up a small eggplant with the squash. This looks like it's intended to be a soft polenta dish. To make firm polenta, spread it in a baking dish, cover with plastic wrap to prevent it from forming a film, and refrigerate it, unless you like it soft. I think it's yummy. Pros: Great way to use zucchini and summer squash Cons: Adding cheese to polenta makes the pan hard to clean. Needs more seasoning.
July 03, 2011
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By: GoodFun-GlutenFree
Delicious! My husband and I both thought this was an absolutely delicious dish! I used quick-cooking polenta and blue cheese and the proportions were perfect. It came out creamy and delicious. I followed the squash saute recipe but deglazed with a little sherry wine before adding the broth. I also added a bit of salt and pepper to perk it up. The dish was light and flavorful and deliciously satisfying. Definitely a keeper for the summer months! Pros: Quick, easy, flavorful
August 30, 2010
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By: lindsey.hillesheim
Blah. The polenta didn't set up (you might try baking it) and the zucchini mixture had zero flavor. Skip this one.
August 21, 2010
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By: EatingWell User
We loved the blue cheese, but agree the floured-sauced squash sounded tasteless. We sauteed the vegetables then deglazed with a little white wine. With all the zucchini around now, this is a keeper! conk
December 04, 2009
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By: EatingWell User
I made the creamy gorgonzola polenta portion of this recipe to accompany the roasted root vegetable recipe and it was tasty. Thought it could either use a little less cheese (completely overpowered the polenta) or a milder cheese altogether.