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Polenta with Vegetable Ragout

Yield Makes 4 sevings

Ingredients

  • 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

Nutrition Information

  • calories 645
  • caloriesfromfat 5 %
  • protein 18 g
  • fat 3.5 g
  • satfat 0.7 g
  • carbohydrate 142 g
  • fiber 16 g
  • sodium 763 mg
  • cholesterol 2 mg

How to Make It

  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.

  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.

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

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