Polenta With Vegetable Ragout
|Zucchini||10 Ounce (2 Pieces)|
|Onion||1⁄2 Pound, peeled (1 Piece)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Fat free chicken broth||5 1⁄2 Cup (88 tbs)|
|Cherry tomatoes||1⁄2 Pound, cut in half|
|Instant polenta||1 1⁄2 Cup (24 tbs)|
|Canned cream style corn||30 Ounce (2 Cans, 15 Ounces Each)|
|Grated parmesan cheese||2 Tablespoon|
|Diagonally sliced green onions||1⁄4 Cup (4 tbs)|
1. Rinse zucchini; trim off and discard ends. Cut zucchini into 1/2-inch slices. Trim off and discard stem ends of mushrooms. Rinse mushrooms, drain, and cut into quarters. Cut onion crosswise into 1/4-inch slices.
2. In a 5- to 6-quart nonstick pan over high heat, frequently stir zucchini, mushrooms, onion, garlic, and 1/2 cup broth until broth has evaporated and vegetables are lightly browned, 12 to 15 minutes. Add 1/2 cup more broth and stir to release browned bits. Stir in tomatoes and pour vegetables into a bowl; keep warm.
3. To pan, add remaining broth, polenta, and corn. Stir over high heat until boiling, 3 to 4 minutes.
4. Spoon polenta into wide bowls. Top equally with vegetable mixture. Sprinkle cheese and green onions over portions.