Polenta with garden vegetables


Polenta with garden vegetables

Servings: 4

Preparation time: 50 min



1 roll (1 lb) refrigerated polenta, cut into 1/2-inch slices

2 tablespoons olive or vegetable oil

1 small red onion, cut into thin wedges

2 cloves garlic, finely chopped

8 oz fresh green beans, cut into 3/4-inch pieces

1 medium red bell pepper, coarsely chopped (1 cup)

1 1/2 cups sliced fresh mushrooms (4 oz)

1 small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices (about 1 cup)

1/2 teaspoon fennel seed, crushed

1/4 teaspoon salt

1/4 cup finely shredded mozzarella cheese (1 oz)



1. Cook polenta as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.

2. Reduce heat to medium-low. Stir in green beans and bell pepper. Cover; cook 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel seed and salt. Cover; cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.

3. Serve vegetable mixture over polenta slices. Sprinkle each serving with 1 tablespoon cheese.



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