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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Polenta with Italian Vegetables |
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Serves: 6 Print this Recipe1 cup yellow cornmeal 3/4 cup cold water 2 1/2 cups boiling water 1/2 teaspoon salt 2/3 cup shredded Swiss cheese (about 2 1/2 ounces) 2 teaspoons olive or vegetable oil 2 cups sliced yellow squash 1 cup sliced zucchini 1 cup chopped red bell peppers (about 1 medium) 1/4 cup finely chopped onions (about 1 small) 1 clove garlic, crushed 1/4 cup chopped fresh or 1 Tbsp dried basil leaves 1 (14-ounce) can artichoke hearts, drained and cut into fourths Mix cornmeal and cold water in 2-quart saucepan. Stir in boiling water and salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and cook 10 minutes, stirring occasionally. Add cheese and stir until smooth; keep polenta warm. Heat oil in 10-inch skillet over medium-high heat. Cook squash, zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in basil and artichokes. Spoon polenta into shallow platter; top with vegetable mixture. 1 Serving: Calories 190 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 10mg; Sodium 260mg; Carbohydrate 31g (Dietary Fiber 5g); Protein 8g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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