Creamy Gorgonzola Polenta with Summer Squash Saute
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.
Source: EatingWell Magazine, June/July 2006
Gallery
Ingredients
Directions
Nutrition Facts
Serving Size: 3/4 cup polenta & 1 cup vegetables
Per Serving:
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.
Exchanges:
1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat