Polenta with Pasta Sauce & Vegetables
Cook Time 15 minutes
Prep Time 5 minutes
Makes 4 servings
|1||can (about 14 ounces) reduced-sodium chicken broth|
|1||cup yellow cornmeal|
|2||teaspoons olive oil|
|12||ounces assorted cut-up vegetables, such as broccoli florets, bell peppers, red onions, zucchini squash and thin carrot strips|
|2||teaspoons minced garlic|
|2||cups prepared tomato-basil pasta sauce|
|1/2||cup grated Asiago cheese|
|1/4||cup chopped fresh basil (optional)|
- To prepare polenta, whisk together chicken broth, water and cornmeal in large microwavable bowl. Cover with waxed paper; microwave on HIGH 5 minutes. Whisk well and microwave on HIGH 4 to 5 minutes more or until polenta is very thick. Whisk again; cover and keep warm.
- Meanwhile, heat oil in large, deep nonstick skillet over medium heat. Add vegetables and garlic; cook and stir 5 minutes. Add pasta sauce; reduce heat, cover and simmer 5 to 8 minutes or until vegetables are tender.
- Spoon polenta onto serving plates; top with pasta sauce mixture. Sprinkle with cheese and basil.
|Saturated Fat||1 g|
|Total Fat||12 g|
|Calories from Fat||31 %|
Check out more recipes for Italian