Two summertime favorites--grilled zucchini and fresh tomatoes--are served over creamy polenta in this easy, healthy dinner. Feel free to swap whole-wheat pasta for the polenta for an even faster meal.

Adam Dolge
Source: EatingWell Magazine, July/August 2019

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Recipe Summary

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 35 minutes. Remove from heat and stir in butter and 1/4 teaspoon salt.

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  • Meanwhile, preheat grill to medium-high.

  • Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining 1/4 teaspoon salt in a large bowl.

  • Brush zucchini with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

  • Serve the vegetable mixture on top of the polenta. Sprinkle with cheese.

Nutrition Facts

330 calories; protein 6.5g 13% DV; carbohydrates 32.5g 11% DV; dietary fiber 4.8g 19% DV; sugars 6.1g; fat 20.6g 32% DV; saturated fat 5.4g 27% DV; cholesterol 16mg 5% DV; vitamin a iu 1706.5IU 34% DV; vitamin c 37.6mg 63% DV; folate 58.8mcg 15% DV; calcium 100.9mg 10% DV; iron 2.1mg 11% DV; magnesium 80.6mg 29% DV; potassium 689.4mg 19% DV; sodium 410mg 16% DV.