6 servings (serving size: about 2/3 cup polenta and about 1 cup stew)
2 teaspoons olive oil
2 cups (1/4-inch) slices zucchini
1 1/2 teaspoons bottled minced garlic
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cups water
1 cup dry polenta
1 1/2 cups (6 ounces) preshredded fresh Parmesan
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds. Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.
While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally. Stir in cheese. Serve stew over polenta.
This is delicious and SO easy. I used prepared polenta in a tube and broiled the slices for 5 minutes - then topped them with the stew. My husband loved it too and he's not always a fan of meatfree meals. Leftovers were great too- excellent for lunch the next day, I was actually looking forward to leftovers for once!
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