Garden-fresh veggies join silky polenta and Parmesan cheese in this wholesome meat-free recipe. Use this recipe as a side dish or the main event of a vegetarian meal.
Recipe yields 8 servings
In a saucepan, add salt to 5 cups of water and bring to a boil. Gradually add cornmeal, whisking constantly. Once cornmeal is incorporated, reduce heat to medium and cook until thickened, about 15 minutes, stirring occasionally. Remove saucepan from heat and stir in Parmesan, evaporated skim milk and butter. Season with pepper.
In a skillet, heat oil over medium heat until hot. Add onion, garlic, carrot, zucchini, yellow squash and eggplant, and cook, stirring occasionally, until vegetables begin to soften. Stir in tomato paste, parsley and thyme, and cook for 10 minutes. Add olives and heat through. Season with pepper. Remove from heat and stir in fresh tomato.
Arrange polenta onto serving plate and make a well in the center. Top with vegetable medley and garnish with basil, if desired.