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.

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

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 264 calories; 14 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 27 g carbohydrate; 11 g protein; 5 g fiber; 356 mg sodium; 351 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Calcium (15% dv).
Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat; 1 1/2 Carbohydrate Servings

Excellent, but I experienced that the polenta needed to cool a bit before it became solid enough to serve (at least not in a bowl).

Lina, Seattle, WA

i just served it soft and that was fine. the flavors are excellent!

Anonymous, truckee, ca

Great combination of flavors. Next time, I'll try it without the flour and broth in the vegetables. It should be good both ways.

, Fife Lake, MI

Liked this recipe, but it requires a sweet, red component, like grilled red peppers or the like. Good, salty, filling...

Stephanie Richardson, Somerville, MA

How can you have chicken broth in a vegetarian dish??????

Khal, Kitchener, ON

This is not my favorite...I can't get over the texture.

Trevor, Hollywood, CA

Very good!! Great for a summer BBQ

Jennie, Minneapolis, MN