Tuesday, September 22, 2009

Creamy Gorgonzola Polenta with Summer Squash Saute

Apparently I found this recipe in an Eating Well magazine three years ago and tore it out and managed to stash it away until it was forgotten. Flashforward to last weekend when I was sorting through my folder of recipes (and tossing out all the one I knew I'd never make) I came across this creamy Gorgonzola polenta with summer squash saute. Now I love polenta and squash and cheese, as do my father-in-law. Mr. Snowgoose likes polenta and cheese and will only eat squash if it's covered in oil or cheese.

Since summer is winding down and my neighbor had given us a bunch of squash, I opted it to make it for one of our Sunday night dinners.

Look at the size of this squash!


2 14-ounce cans vegetable broth, or reduced-sodium chicken broth, divided
1 cup water
3/4 cup cornmeal (I bought my cornmeal from a bulk bin at the store. It was wicked cheap)
1/2 teaspoon freshly ground pepper
2/3 cup crumbled Gorgonzola cheese
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic

2 small zucchini, halved lengthwise and sliced
2 small yellow summer squash, halved lengthwise and sliced
2 tablespoons flour
1/4 cup chopped fresh basil


1. Combine 2 1/2 cups broth and 1 cup water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 10 to 15 minutes. Stir in Gorgonzola; remove the polenta from the heat.

2.Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in zucchini and squash and cook, stirring occasionally, until starting to soften and brown in places, about 5 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in the remaining 1 cup 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 3 minutes. Stir in basil; serve the sauté over the polenta.

Per serving: 264 calories; 14 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 27 g carbohydrates; 11 g protein; 5 g fiber; 356 mg sodium; 351 mg potassium.

4 servings, 3/4 cup polenta & 1 cup vegetables each

Cooking time 40 minutes.

Cook's notes:

1. I added extra cheese which would have been fine had it not been such a rich cheese. It was actually too rich for my f-i-l. It kind of overwhelmed the squash, so your could barely taste it, which made Mr. Snowgoose very happy.
2. We used basil from our garden!
3. Since I had such a superlong summer squash, I just used one. We probably had more squash than we needed.

Mr. Snowgoose and I made it again last night, only we ommited the squash and added bacon. Polenta is super easy to make. I think I'll continue to experiment with different cheeses and veggies.

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