Polenta with garden vegetables
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.