Reader Recipe of the Month

Vegetarian Times, June, 2001

This recipe comes from Tonya Cimino, of Colorado Springs, Colo., who wins a Vegetarian Times tote bag. Send your favorite original recipe to Kathy Farrell-Kingsley, Food Editor, to the address above.

Polenta Primavera

SERVES 4

EGG- & DAIRY-FREE

To make this a 30-minute meal, use ready-made polenta, available in the refrigerated section of supermarkets and natural food stores.

1 Tbs. plus 1 tsp. olive oil
1 small zucchini, sliced and quartered
1 small yellow squash, sliced and
  quartered
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 red onion, diced
1 cup broccoli florets
1 1/2 cups quartered small mushrooms
28-oz. can diced stewed tomatoes
2 cloves garlic, minced
1 tsp. garlic powder
1 tsp. dried rosemary
1 tsp. dried basil
3/4 cup polenta (cornmeal)

1. In large nonstick skillet, heat 1 tablespoon oil over medium heat. Add zucchini, squash, bell peppers, onion and broccoli and cook, stirring often, until crisp-tender, about 5 minutes. Add mushrooms, tomatoes, garlic, garlic powder, rosemary, basil and salt and pepper to taste. Reduce heat to medium-low, cover pan and cook 30 minutes, stirring occasionally.

2. Meanwhile, in heavy, medium saucepan, bring 2 cups water to a boil. Stir in polenta. Continue stirring until mixture begins to thicken, about 5 minutes. Stir in remaining teaspoon oil and reduce heat to low. Stir occasionally until polenta is smooth and creamy, about 20 minutes.

3. Spoon polenta into shallow serving bowls and top with vegetables.

PER SERVING: 228 CAL.; 7G PROT.; 6G TOTAL FAT (1G SAT, FAT); 42G CARB.; 0 CHOL.; 42MG SOD.; 8G FIBER