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

Adam Dolge


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

330 calories; 20.6 g total fat; 5.4 g saturated fat; 16 mg cholesterol; 410 mg sodium. 689 mg potassium; 32.5 g carbohydrates; 4.8 g fiber; 6 g sugar; 6.5 g protein; 1706 IU vitamin a iu; 38 mg vitamin c; 59 mcg folate; 101 mg calcium; 2 mg iron; 81 mg magnesium;