Recipe from Eating Well
Yields 4 servings
264 calories per serving
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
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.