Mediterranean Vegetable Stew over Soft Polenta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking Light 2005 Ingredients:
2 teaspoons olive oil |
zucchini |
1 1/2 teaspoons bottled minced garlic |
1/4 teaspoon black pepper |
2 (14 1/2 ounce) cans diced tomatoes |
1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained |
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans) |
3 cups water |
1 cup dry polenta |
1 1/2 cups preshredded fresh parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds.
2. Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.
3. While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally.
4. Stir in cheese. Serve stew over polenta.
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