Creamy Polenta with Zucchini, Mushrooms, and Cherry Tomatoes

This classic Italian food may be a cinch to prepare and often get the short-stick compared to luscious treats like fresh pasta and perfectly cooked risotto, but I really do love polenta. It also doesn't hurt that it's quite inexpensive, comes together in a cinch, is pure whole grain, and is warm and filling without overpowering. It's also quite versatile. I've made a creamy polenta here, but you can also let it firm up, slice it, and then either grill, bake, or pan-fry it to a crisp.

This vegetarian meal is perfect for these cold winter nights when you're craving something satisfying yet warming without being overly heavy. It also makes excellent use of leftovers. While I used freshly-bought veggies for this purpose, you could easily find whatever is in the fridge to add to this creamy concoction.

Time: 30 min
Difficulty: easy



Creamy Polenta with Zucchini, Mushrooms, and Cherry Tomatoes
Ingredients:
1.3 c uncooked polenta
1/2 c parmesan reggiano, grated
1 tbsp olive oil
2 c zucchini, sliced (2-3 zucchini)
2 c mushrooms, sliced
2 c cherry tomatoes, halved
1 tsp basil, dried
1 tsp oregano, dried
1/2 tsp black pepper

Prepare the polenta according to the directions on the package, omitting any salt or fat. Make sure you are following the directions for the creamy polenta and not allowing time for it to set. When the polenta is cooked, stir in the parmesan reggiano. Stir well to combine evenly and let the cheese melt in the hot grain.

While the polenta is cooking you'll want to turn your attention to your veggies. Heat a large pan over medium-high heat. Add 1 tsp olive oil, swirling to coat. Add the zucchini and mushrooms. Saute for 7-8 minutes, stirring frequently to avoid burning. They should be soft and lightly browned. When they are done, remove them from the heat.

Save time by cooking tomatoes at the same time as the other veggies and the polenta. Heat a medium pan over medium heat. Add the remaining 2 tsp of olive oil, swirling to coat. Add the cherry tomatoes and cook for 2-3 minutes, stirring to keep from burning. Use the back of a wooden spoon to lightly smash the tomatoes. They should excrete a bit of juice to form a slight, fresh sauce. Add the basil, oregano, and black pepper. Stir well and cook for another 2 minutes.

Divide the polenta into four equal portions. Top with equal portions of the zucchini mixture and the tomato mixture. Enjoy!

Servings: 4
Serving size:
Nutrition: calories 273; carbs 42g; fat 8g; protein 11g; sodium 72mg; iron 16mg