This vegetable-rich entrée is a breeze to make with prepared polenta.

　　

Ingredients

serves 4, 2 polenta rounds and 1/2 cup salsa per serving

　　Cooking spray

　　

Salsa

2 medium tomatoes

　　1 large green bell pepper

　　1 large zucchini (about 8 ounces)

　　1 large yellow summer squash (about 7 ounces)

　　1 tablespoon cider vinegar

　　2 teaspoons extra-virgin olive oil

　　1 teaspoon dried oregano, crumbled

　　1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced

　　1/8 teaspoon salt

　　1/4 cup finely snipped fresh parsley or fresh cilantro

　　1 16-ounce package prepared fat-free polenta

　　3/4 cup shredded low-fat mozzarella cheese (about 3 ounces)

　　

Step 1

Preheat the broiler. Line two baking sheets with aluminum foil. Lightly spray the foil with cooking spray.

　　

Step 2

Cut the tomatoes in half crosswise. Cut the bell pepper in half lengthwise. Discard the ribs, seeds, and stem of the pepper. Flatten each half with your palm, pulling out any parts of the pepper that curve under. Set on one baking sheet. Cut the zucchini and summer squash in half lengthwise. Put all with the cut side up on the same baking sheet. Lightly spray all the vegetables with cooking spray.

　　

Step 3

Broil about 4 inches from the heat for 5 minutes. Turn over. Broil for 3 minutes, or until lightly charred.

　　

Step 4

Meanwhile, in a small bowl, stir together the remaining salsa ingredients except the parsley.

　　

Step 5

Gently rinse the polenta under running water. Pat dry. Cut the polenta into 8 rounds and put on the second baking sheet. Set aside.

　　

Step 6

Using a knife and fork, coarsely chop the broiled vegetables. Transfer to a medium bowl. Stir in the vinegar mixture and parsley. Cover with aluminum foil to keep warm.

　　

Step 7

Broil the polenta for 3 minutes. Turn over. Broil for 2 minutes. Sprinkle with the mozzarella and broil for 1 minute, or until beginning to lightly brown. Arrange the polenta rounds on plates, spooning the salsa on and around each serving.

　　

Cook’s Tip

Step 8

The salsa is also delicious served at room temperature. For peak flavor, wait until serving time to toss the vegetables with the vinegar mixture.

　　

Cook’s Tip on Polenta

Step 9

Look for prepared polenta (basically cornmeal cooked with water) in plastic-wrapped cylinders in the produce department or with the pastas. In addition to plain polenta, you’ll also discover everything from Mexican-inspired combinations to polenta flavored with exotic mushrooms.

　　

nutrition information

Step 10

(Per Serving)

　　

Step 11

Calories: 182

　　

Step 12

Total Fat: 4.5g

　　

Step 13

Saturated: 1.0g

　　

Step 14

Trans: 0.0g

　　

Step 15

Polyunsaturated: 0.5g

　　

Step 16

Monounsaturated: 2.0g

　　

Step 17

Cholesterol: 8mg

　　

Step 18

Sodium: 537mg

　　

Step 19

Carbohydrates: 25g

　　

Step 20

Fiber: 4g

　　

Step 21

Sugars: 7g

　　

Step 22

Protein: 10g

　　

Step 23

Dietary Exchanges

　　

Step 24

1 Starch

　　

Step 25

2 Vegetable

　　

Step 26

1 Lean Meat

　　American Heart Association Quick & Easy Meals