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Creamy Gorgonzola Polenta with Summer Squash Sauté

:  June/July 2006, EatingWell Serves Two

Your rating: None Average: 3.8 (37 votes)

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.


READER'S COMMENT:
"Blah. The polenta didn't set up (you might try baking it) and the zucchini mixture had zero flavor. Skip this one. "
Creamy Gorgonzola Polenta with Summer Squash Sauté Recipe

Makes: 4 servings, 3/4 cup polenta & 1 cup vegetables each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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 sauté over the polenta.

Nutrition

Per serving: 264 calories; 14 g fat ( 5 g sat , 5 g mono ); 20 mg cholesterol; 27 g carbohydrates; 11 g protein; 5 g fiber; 356 mg sodium; 351 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Calcium (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Italian
Mediterranean
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Summer
Fall
Style/Theme
Budget
Entertaining, casual
Entertaining, formal
Vegetarian
Publication
EatingWell Serves Two
June/July 2006
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