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Polenta with Vegetable Ragout





Yields
Makes 4 sevings

 2 zucchini (about 10 oz. total)
 1/2 pound mushrooms
 1 onion (about 1/2 lb.), peeled
 2 cloves garlic, minced or pressed
 5 1/2 cups fat-skimmed chicken broth
 1/2 pound cherry tomatoes, cut in half
 1 1/2 cups instant polenta
 2 cans (about 15 oz. each) cream-style corn
 2 tablespoons grated parmesan cheese
 1/4 cup diagonally sliced green onions
Step 1
1

Rinse zucchini; trim off and discard ends. Cut zucchini into 1/2-inch slices. Trim off and discard stem ends of mushrooms. Rinse mushrooms, drain, and cut into quarters. Cut onion crosswise into 1/4-inch slices.

Step 2
2

In a 5- to 6-quart nonstick pan over high heat, frequently stir zucchini, mushrooms, onion, garlic, and 1/2 cup broth until broth has evaporated and vegetables are lightly browned, 12 to 15 minutes. Add 1/2 cup more broth and stir to release browned bits. Stir in tomatoes and pour vegetables into a bowl; keep warm.

Step 3
3

To pan, add remaining broth, polenta, and corn. Stir over high heat until boiling, 3 to 4 minutes.

Step 4
4

Spoon polenta into wide bowls. Top equally with vegetable mixture. Sprinkle cheese and green onions over portions.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 645Calories from Fat 5
% Daily Value *
Total Fat 3.5g6%

Saturated Fat 0.7g4%
Cholesterol 2mg1%
Sodium 763mg32%
Total Carbohydrate 142g48%

Dietary Fiber 16g64%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.