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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006


Recipe Summary

40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 saute over the polenta.

Nutrition Facts

266 calories; protein 9.4g; carbohydrates 29.7g; dietary fiber 5.3g; sugars 4.4g; fat 13.5g; saturated fat 5.1g; cholesterol 16.7mg; vitamin a iu 578IU; vitamin c 23.1mg; folate 44.7mcg; calcium 138.2mg; iron 0.8mg; magnesium 25.9mg; potassium 350.5mg; sodium 799.2mg; thiamin 0.1mg.

Reviews (6)

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6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Blah. The polenta didn't set up (you might try baking it) and the zucchini mixture had zero flavor. Skip this one. Read More
Rating: 3 stars
Positive response to negative review Don't skip this recipe. I added some thyme and tarragon and increased the pepper. You could add any veggies. I used up a small eggplant with the squash. This looks like it's intended to be a soft polenta dish. To make firm polenta spread it in a baking dish cover with plastic wrap to prevent it from forming a film and refrigerate it unless you like it soft. I think it's yummy. Pros: Great way to use zucchini and summer squash Cons: Adding cheese to polenta makes the pan hard to clean. Needs more seasoning. Read More
Rating: 4 stars
I made the creamy gorgonzola polenta portion of this recipe to accompany the roasted root vegetable recipe and it was tasty. Thought it could either use a little less cheese (completely overpowered the polenta) or a milder cheese altogether. Read More
Rating: 4 stars
Great with a little added salt/pepper This was an easy meal for me to make and it was surprisingly filling! I actually added some cooked shrimp in the last couple minutes of cooking the vegetables and it added some depth to the dish. Once it was all plated my husband and I sprinkled some extra salt and pepper on and it was delicious! Pros: Quick easy & healthy meal Cons: Can be flavorless if you do not add more salt/pepper Read More
Rating: 4 stars
Delicious! My husband and I both thought this was an absolutely delicious dish! I used quick-cooking polenta and blue cheese and the proportions were perfect. It came out creamy and delicious. I followed the squash saute recipe but deglazed with a little sherry wine before adding the broth. I also added a bit of salt and pepper to perk it up. The dish was light and flavorful and deliciously satisfying. Definitely a keeper for the summer months! Pros: Quick easy flavorful Read More
Rating: 4 stars
We loved the blue cheese but agree the floured-sauced squash sounded tasteless. We sauteed the vegetables then deglazed with a little white wine. With all the zucchini around now this is a keeper! conk Read More