Polenta with Pasta Sauce Vegetables

Polenta with Pasta Sauce & Vegetables

Polenta with Pasta Sauce & Vegetables

Prep Time 5 minutes

Cook Time 15 minutes


Makes 4 servings


1 can (about 14 ounces) reduced-sodium chicken broth
1-1/2 cups water
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)


  1. 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.
  2. 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.
  3. Spoon polenta onto serving plates; top with pasta sauce mixture. Sprinkle with cheese and basil.

Nutritional Information

Calories 337
Calories from Fat 31 %
Total Fat 12 g
Saturated Fat 1 g
Cholesterol 10 mg
Carbohydrate 49 g
Fiber 7 g
Protein 10 g
Sodium 658 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 1
Fat 2

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