Grilled Zucchini & Tomatoes with Polenta

Grilled Zucchini & Tomatoes with Polenta

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From: EatingWell Magazine, July/August 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups water
  • 1 cup cornmeal
  • 1 tablespoon butter
  • ½ teaspoon salt, divided
  • 1 pound plum tomatoes, chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh oregano
  • 1 clove garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • 1 pound zucchini, cut into ½-inch-thick slices
  • ½ cup chopped fresh basil
  • ¼ cup shaved ricotta salata or crumbled feta cheese

Preparation

  • Prep

  • Ready In

  1. 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 ¼ teaspoon salt.
  2. Meanwhile, preheat grill to medium-high.
  3. Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining ¼ teaspoon salt in a large bowl.
  4. 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.
  5. Serve the vegetable mixture on top of the polenta. Sprinkle with cheese.

Nutrition information

  • Serving size: ¾ cups polenta & 1 cup sauce
  • Per serving: 330 calories; 21 g fat(5 g sat); 5 g fiber; 33 g carbohydrates; 6 g protein; 59 mcg folate; 16 mg cholesterol; 6 g sugars; 0 g added sugars; 1,706 IU vitamin A; 38 mg vitamin C; 101 mg calcium; 2 mg iron; 410 mg sodium; 689 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ fat, 1½ starch, 1½ vegetable

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