Polenta Primavera
Prep Time: 20 minutes
Special Considerations: Vegan
Servings: 4
Ingredients:
1 pkg. (16 oz.) Polenta, cut into ½" slices
2 tbs. Olive Oil
1 Small Red Onion, cut into thin wedges
2 Cloves Garlic, finely chopped
½ lb. Fresh Green Beans, cut into ¾" pieces (2 cups)
1 Medium Red Bell Pepper, coarsely chopped (1 cup)
1½ c. Baby Bellas, sliced
1 Small Yellow Summer Squash, cut lengthwise in half, then cut
crosswise into ¼" inch slices
1 tsp. Fennel Seed, crushed
¼ tsp. Salt
¼ c. Soy Mozzarella Cheese, finely shredded
Directions:
1. Cook polenta as directed on package.
2. While polenta is cooking, heat oil in 10" skillet over medium-
high heat. Cook onion and garlic in oil 3 5 minutes, stirring
occasionally, until crisp tender.
3. Stir in green beans and bell pepper. Cover and cook over medium-
low heat 8 10 minutes, stirring occasionally, until beans are crisp-
tender. Stir in mushrooms, squash, fennel and salt. Cover and cook
3 5 minutes, stirring occasionally, until squash is crisp-tender.
4. Serve vegetable mixture over polenta. Sprinkle each serving with
cheese.
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