Mediterranean Vegetable Stew over Soft Polenta

recipe
Serve this simple meatless stew with a green salad.

Yield:

6 servings (serving size: about 2/3 cup polenta and about 1 cup stew)

Recipe from

Cooking Light

Nutritional Information

Calories 351
Caloriesfromfat 22 %
Fat 8.7 g
Satfat 4.2 g
Monofat 3.1 g
Polyfat 0.8 g
Protein 17 g
Carbohydrate 53.6 g
Fiber 8.6 g
Cholesterol 16 mg
Iron 3.1 mg
Sodium 943 mg
Calcium 375 mg

Ingredients

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

Preparation

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.

Note:

Barbara Seelig Brown,

March 2004
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