- 14 oz vegetable broth, divided
- 3/4 C water
- 6 Tbsp cornmeal
- 1/4 tsp ground pepper
- 1/3 C crumbled Gorgonzola cheese
- 4 tsp extra virgin olive oil
- 2 Tbsp minced garlic
- 1 small zucchini, halved lengthwise and sliced
- 1 small summer squash, halved lengthwise and sliced
- 1 Tbsp all-purpose flour
- 1/4 C chopped fresh basil
1. Bring 1 C broth and 3/4 C water to a boil in small saucepan. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 15 to 20 minutes. Stir in Gorgonzola; remove the pot from heat.
2. Meanwhile, heat oil in a large, nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add zucchini and squash and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Sprinkle flour over the vegetables and garlic; stir to coat. Stir in the remaining broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 2 minutes. Stir in basil; serve the saute over the polenta.
Robyn's notes: he loved this, and it was much easier than it appears.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often