Polenta with Fresh Vegetables - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Don’t limit yourself to the vegetables listed here. Try any combination of vegetables, including leafy vegetables such as spinach.


  • 1 cup cornmeal
  • 4 cups water
  • ¼ tsp. salt
  • 1 tsp. garlic, chopped
  • 1 cup sliced mushrooms
  • 1 cup sliced onion
  • 1 cup broccoli florets
  • 1 cup sliced zucchini
  • 2 Tbsp. grated Parmesan cheese

*Optional Garnishes:

  • Chopped fresh herbs, to taste


  1. Preheat oven to 350ºF. Lightly coat an ovenproof dish with cooking spray.
  2. Combine cornmeal, water, salt, and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the side of the baking dish (40-50 minutes).
  3. While the polenta is cooking, coat a nonstick frying pan with cooking spray and heat over medium. Add the mushrooms and onions and sauté until liquid has cooked down (4-5 minutes).
  4. Add the broccoli and zucchini and sauté until veggies reach desired texture (3-4 minutes).
  5. When the polenta is done, top with the cooked vegetables. Sprinkle with Parmesan cheese and herbs, if desired. Serve immediately.

*Optional garnishes have not been included in the rating of this recipe.


Nutritional analysis per serving: Calories 145; Total Fat 2g (3% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 2mg (1% DV); Sodium 215mg (9% DV); Total Carbohydrate 29g (11% DV); Dietary Fiber 3.5g (13% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 8% DV; Potassium 6% DV; Molybdenum 50% DV; Chromium 30% DV; Vitamin C 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/polenta-with-fresh-vegetables/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796