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.

Source: EatingWell Magazine, July/August 2019


Recipe Summary test

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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 1/4 teaspoon salt.

  • Meanwhile, preheat grill to medium-high.

  • Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining 1/4 teaspoon salt in a large bowl.

  • 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.

  • Serve the vegetable mixture on top of the polenta. Sprinkle with cheese.

Nutrition Facts

3/4 cups polenta & 1 cup sauce
330 calories; protein 6.5g; carbohydrates 32.5g; dietary fiber 4.8g; sugars 6.1g; fat 20.6g; saturated fat 5.4g; cholesterol 16mg; vitamin a iu 1706.5IU; vitamin c 37.6mg; folate 58.8mcg; calcium 100.9mg; iron 2.1mg; magnesium 80.6mg; potassium 689.4mg; sodium 410mg.

3 1/2 fat, 1 1/2 starch, 1 1/2 vegetable