Gorgonzola Polenta Squash Saute

Ive never actually had polenta before but, it sounded pretty tasty.  And mixed with blue cheese and squash with such a low calorie count, this HAD to be delicious.

Recipe from Eating Well

Yields 4 servings

264 calories per serving

INGREDIENTS

28 oz reduced-sodium chicken broth

1 c water

3/4 c cornmeal

1/2 tsp pepper

2/3 c blue cheese, crumbled

2 tbsp extra virgin olive oil

3 tbsp minced garlic

2 small zucchini, halved lengthwise & sliced

2 small yellow squash, halved lengthwise & sliced

2 tbsp flour

1/4 c basil

DIRECTIONS

Combine 2.5 c broth and 1 c water in a small saucepan & bring to a boil.

Slowly whisk in cornmeal & pepper until smooth.

Reduce heat to low, cover, & cook stirring occasionally until very thick & no longer grainy, 10 to 15 minutes.

Stir in blue cheese & remove from heat.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat.

Add garlic & cook stirring constantly, until fragrant, 30 seconds to a minute.

Stir in zucchini & squash & cook, stirring occasionally, until starting to soften & brown, about 5 minutes.

Sprinkle flour over the vegetables & stir to coat.

Stir in the remaining 1 cup broth & bring to a boil, stirring often.

Reduce heat to medium-low & simmer, stirring occasionally, until thickened & vegetables are tender, 1 to 3 minutes.

Stir in basil & pour polenta over vegetables.