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. Source: EatingWell Magazine, July/August 2019

Adam Dolge


Ingredient Checklist


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.

  • 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; total fat 20.6g 32% DV; saturated fat 5.4g; cholesterol 16mg 5% DV; sodium 410mg 16% DV; potassium 689mg 19% DV; carbohydrates 32.5g 10% DV; fiber 4.8g 19% DV; sugar 6g; protein 6.5g 13% DV; exchange other carbs 2; vitamin a iu 1706IU; vitamin c 38mg; folate 59mcg; calcium 101mg; iron 2mg; magnesium 81mg.