POLENTA WITH GARDEN VEGETABLES

Polenta with Garden Vegetables image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

1 tube (16 ounces) 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
1/2 pound green beans, cut into 3/4-inch pieces
1 medium red bell pepper, coarsely chopped (1 cup)
1 1/2 cup mushrooms, sliced (4 ounces)
1 small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 cup finely shredded mozzarella cheese (1 ounce)

Steps:

Cook polenta as directed on package.
While polenta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
Serve polenta over vegetable mixture. Sprinkle each serving with cheese.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg