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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 teaspoon salt
- 1/4 cup finely shredded mozzarella cheese (1 ounce)
Details
Preparation
Step 1
Cook polenta as directed on package.
2 While polenta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
3 Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
4 Serve polenta over vegetable mixture. Sprinkle each serving with cheese.
TIPS:
Polenta is available in the refrigerated section of many large supermarkets. For this recipe, you can use plain polenta or try one of the new flavored varieties, such as sun-dried tomato. Fennel seed has a mild anise, or licorice, flavor and is often used in Italian sausage. If you don't care for this flavor, just leave it out and you will still have a tasty dish.
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