Mediterranean Vegetable Stew over Soft Polenta

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 22%
  • Fat: 8.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 17g
  • Carbohydrate: 53.6g
  • Fiber: 8.6g
  • Cholesterol: 16mg
  • Iron: 3.1mg
  • Sodium: 943mg
  • Calcium: 375mg

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

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mediterranean Vegetable Stew over Soft Polenta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy