Polenta with Garden Vegetables Recipe

Name: Polenta with Garden Vegetables Recipe
Ingredients: 1 tube (16 ounces) refrigerated polenta, cut into 1/2-inch slices; 2 tablespoons olive or vegetable oil; 1 small red onion, cut into thin wedges; 2 cloves garlic, finely chopped; 1/2 pound green beans, cut into 3/4-inch pieces; 1 medium red bell pepper, coarsely chopped (1 cup); 1 1/2 cup mushrooms, sliced (4 ounces); 1 small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices; 1/2 teaspoon fennel seed, crushed; 1/4 teaspoon salt; 1/4 cup finely shredded mozzarella cheese (1 ounce)

www.bettycrocker.com

Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

Share this recipe:

Ingredients

1 tube (16 ounces) refrigerated polenta, cut into 1/2-inch slices
2 tablespoons olive or vegetable oil
1 small red onion, cut into thin wedges
2 cloves garlic, finely chopped
1/2 pound green beans, cut into 3/4-inch pieces
1 medium red bell pepper, coarsely chopped (1 cup)
1 1/2 cup mushrooms, sliced (4 ounces)
1 small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 cup finely shredded mozzarella cheese (1 ounce)