Ingredients
1
cup whole-grain yellow cornmeal
3/4
cup cold water
2 1/2
cups boiling water
1/2
teaspoon salt
2/3
cup shredded Swiss cheese
2
teaspoons canola or soybean oil
4
medium zucchini or yellow summer squash, sliced (about 4 cups)
1
medium red bell pepper, chopped (1 cup)
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1/4
cup chopped fresh or 1 tablespoon dried basil leaves
1
can (about 14 ounces) artichoke hearts, drained
Preparation
Beat cornmeal and cold water in 2-quart saucepan with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.
