Cook: MM Creamy Gorgonzola Polenta with Summer Squash Saut

Thanks to iVillage for another Meatless Monday winner…

Creamy Gorgonzola Polenta with Summer Squash Saute

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s