Skip to Content

Polenta with fresh vegetables

Medically reviewed on Nov 17, 2016

Serves 4

Dietitian Tip

This creamy polenta has added flavor because of the Parmesan cheese. It's topped with lightly steamed and sauteed vegetables. Try any combination of vegetables, including leafy greens.

Ingredients

  • 1 cup coarsely ground cornmeal (polenta)
  • 4 cups water
  • 1 teaspoon garlic, chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup sliced onions
  • 1 cup broccoli florets
  • 1 cup sliced zucchini
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh oregano, basil or rosemary, to taste

Directions

Heat the oven to 350 F. Lightly coat a 3-quart ovenproof dish with cooking spray.

Combine the polenta, water and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the sides of the baking dish, about 40 minutes. The polenta should be moist.

While the polenta is cooking, spray a nonstick frying pan with cooking spray. Add the mushrooms and onions. Saute over medium heat until the vegetables are tender, about 5 minutes.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli and zucchini. Cover and steam until tender-crisp, 2 to 3 minutes.

When the polenta is done, top with the cooked vegetables. Sprinkle with Parmesan cheese and herbs, to taste. Serve immediately.

Nutritional Analysis (per serving)

Serving Size1 cup polenta and 1 cup of vegetables
Calories178
Carbohydrate34 g
Cholesterol2 mg
Fiber3 g
Protein6 g
Sodium55 mg
Monounsaturated FatTrace
Saturated FatTrace
Total Fat1 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use

Hide