Polenta with Garden Vegetables


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Try this recipe with plain, Italian herb or sun-dried tomato flavored polenta!

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Time needed

35 min preparation


  • 1 16-oz. tube refrigerated polenta, cut into 1/2-inch slices
  • 2 Tbs. olive oil
  • 1 sm. red onion, cut into thin wedges
  • 2 cloves garlic, finely chopped
  • 8 oz. fresh green beans, cut into 3/4-inch pieces
  • 1 med. red bell pepper, coarsely chopped (1 C.)
  • 1 1/2 C. sliced fresh mushrooms
  • 1 sm. yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
  • 1/2 tsp. fennel seed, crushed
  • 1/4 tsp. salt
  • 1/4 C. finely shredded mozzarella cheese

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Heat oven to 350 degrees. Bake polenta as directed on tube for 10 to 15 minutes. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 3 to 5 minutes, stirring occasionally, until crisp-tender. Stir in green beans and bell pepper. Cover; cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover; cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender. Serve polenta over vegetable mixture. Sprinkle individual servings with cheese.

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