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Polenta with Garden Vegetables
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Prep Time:
15 minutes
Total Time:
35 minutes
Vibrant green beans, bell pepper, mushrooms, and summer squash paired with golden pan-fried polenta create a flavorful vegetarian dinner in just 35 minutes.
Ingredients:
  • 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 cup finely shredded mozzarella cheese (1 ounce)
Instructions:
  • Prepare the polenta according to the package instructions.
  • While the polenta is cooking, heat oil in a 10-inch skillet over medium-high heat. Saute the onion and garlic in the hot oil for 3 to 5 minutes, stirring occasionally, until they are crisp-tender.
  • Combine green beans and bell pepper in the pan, cover, and cook over medium-low heat for 8 to 10 minutes until beans are crisp-tender. Add mushrooms, squash, fennel, and salt, cover, and cook for 3 to 5 minutes until squash is crisp-tender, stirring occasionally.
  • Top the vegetable mixture with the polenta and generously sprinkle each serving with cheese.

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