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Ingredients
| unenriched yellow cornmeal: 1 cup |
| water: 3/4 cup (cold) |
| water: 2 1/2 cups (boiling) |
| salt: 1/2 tsp |
| swiss cheese (shredded): 2/3 cup |
| soybean oil: 2 tsp |
| zucchini squash (chopped): 4 cups |
| red bell pepper: 1 pepper (chopped) |
| onions: 1 (chopped) |
| garlic: 1 clove (finely chopped) |
| dried basil (leaves): 1/4 cup (chopped) |
| artichoke hearts: 14 oz (drained) |
Polenta with Italian Vegetables
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
- Beat cornmeal and cold water in 2-quart saucepan with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.