Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.
Polenta with Garden Vegetables
- Prep Time 15 min
- Total 35 min
- Servings 4
- Ingredients 11
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)
Instructions
-
Step1Cook polenta as directed on package.
-
Step2While 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.
-
Step3Stir 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.
-
Step4Serve polenta over vegetable mixture. Sprinkle each serving with cheese.
Nutrition
210
Calories
8g
Total Fat
7g
Protein
30g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 70
- Total Fat
- 8g
- Saturated Fat
- 2g
- Cholesterol
- 5mg
- Sodium
- 630mg
- Total Carbohydrate
- 30g
- Dietary Fiber
- 3g
- Protein
- 7g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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