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Chunky Vegetables with Creamy Polenta
Chunky Vegetables with Creamy Polenta

Chunky Vegetables with Creamy Polenta

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Cook Minutes 30 Min
Prep : 30 Min
You'll have no trouble at all getting them to eat their vegetables when you serve the veggies on a bed of cheesy polenta! Our Chunky Vegetables with Creamy Polenta recipe is sure to become a family favourite.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft 100% Parmesan Grated Cheese, divided
1 cup cornmeal
2 cups milk
1-3/4 cups 25%-less-sodium chicken broth
3 cups each chopped red peppers and zucchini
1 onion, chopped
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1 tsp. dried Italian seasoning
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How do I make it ?
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Step 1
Reserve 1/4 cup cheese for sprinkling over the cooked polenta. Whisk remaining cheese with cornmeal, milk and broth in large microwaveable bowl until blended. Microwave on HIGH 16 min. or until thickened, stirring after 8 min.
Step 2
Meanwhile, cook remaining ingredients in saucepan on medium heat 10 min. or until peppers and onions are crisp-tender, stirring frequently.
Step 3
Spoon vegetable mixture over polenta; top with reserved cheese.
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Variation
Serve vegetable mixture over your favourite hot cooked pasta instead of the polenta.
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Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 4 g
20 %
Cholesterol 20 mg
Sodium 1000 mg
42 %
Carbohydrate 52 g
Fibre 7 g
Sugars 21 g
Protein 16 g
Vitamin A
60 %
Vitamin C
100 %
Calcium
30 %
Iron
25 %
Servings
4 servings, 2-1/2 cups (625 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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