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Creamy Gorgonzola Polenta with Summer Squash Saute

November 3, 2015

This is another quick recipe from one of my go-to cookbooks. I don’t think I’ve had polenta before, but seeing how it is just boiled cornmeal and I like cornbread I thought I’d like it. It was good, more savory than cornbread though since there is no sugar! Just like the other recipe I made from the same cookbook, the original recipe was a little small on the portions. I have increased the recipe below by ~25% for two servings.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 2 servings? I have increased amounts below ~25% from original recipe
Taste: Med-good



18 ounce vegetable broth, divided
2/3 cup water
1/2 cup cornmeal
1/3 tsp fresh ground pepper
1/2 cup crumbled Gorgonzola cheese
5 tsp extra-virgin olive oil
2 tbs minced garlic
1 med zucchini, halved lengthwise and sliced
1 med summer squash, halved lengthwise and sliced
1 1/4 tbs all-purpose flour
1/3 cup chopped fresh basil


1) Bring 1 1/4 cup broth and 2/3 cup water to a boil in a small saucepan. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover, and cook stirring occasionally, until very thick and no longer grainy, 15 to 20 minutes. Stir in Gorgonzola; remove the pot from the heat.

2) Heat oil in a large, nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.

3) Add zucchini and squash and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.

4) Sprinkle flour over the vegetables and garlic; stir to coat.

5) Stir in the remaining broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 2 minutes.

6) Stir in basil, serve the saute over the polenta.

Source: Cookbook, Eating Well Serves Two

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