Polenta With Zucchini, Peppers and Cheese
Updated March 9, 2023
- Total Time
- 30 minutes
- Rating
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Ingredients
- 16ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups)
- 1tablespoon olive oil
- 16ounces whole zucchini
- 3cups no-salt-added chicken stock
- 3ounces Parmigiano Reggiano
- ¾cup instant or fine ground polenta
- ¼teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
678 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 83 grams carbohydrates; 10 grams dietary fiber; 22 grams sugars; 34 grams protein; 1340 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, trim and seed red peppers; dice fine.
- Step 2
Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
- Step 3
Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
- Step 4
Bring chicken stock to boil in a covered pot.
- Step 5
Grate cheese.
- Step 6
Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
- Step 7
When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.
Private Notes
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