Creamy Vegetable Polenta

BEST FOODS US
10Ingredients
45Minutes

Ingredients

US|METRIC
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup sweet onion (chopped)
  • 1 medium zucchini (chopped)
  • 1 orange bell pepper (or medium red, chopped)
  • 1 clove garlic (finely chopped)
  • 4 cups chicken broth
  • 1 cup cornmeal
  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 5 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
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    Directions

    1. Preheat oven to 350°. Spray 2-quart glass casserole with nonstick cooking spray; set aside.
    2. Heat olive oil in 5-quart saucepan over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic and cook 30 seconds. Stir in broth and bring to a boil over high heat. With wire whisk, stirring constantly, slowly add cornmeal. Reduce heat to low and simmer, stirring frequently, 2 minutes. Stir in Hellmann's® or Best Foods® Real Mayonnaise, 4 tablespoons cheese and salt. Evenly spread in prepared casserole. Sprinkle with remaining 1 tablespoon cheese. Bake 20 minutes or until lightly golden. Serve warm.
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