Thanks to iVillage for another Meatless Monday winner…
14 ounce can vegetable broth or vegetarian chicken-flavored broth
2 tablespoons minced garlic
3/4 cup water
1 small zucchini, halved lengthwise and sliced
6 tablespoons cornmeal
1 small summer squash, halved lengthwise and sliced
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/3 cup crumbled Gorgonzola cheese
1/4 cup chopped fresh basil
4 teaspoons extra-virgin olive oil
Bring 1 cup broth and 3⁄4 cup water to a boil in a small saucepan. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 15 to 20 minutes. Stir in Gorgonzola; remove the pot from the heat.
Meanwhile, heat oil in a large, nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add zucchini and squash and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Sprinkle flour over the vegetables and garlic; stir to coat. Stir in the remaining broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 2 minutes. Stir in basil; serve the sauté over the polenta.