28 28
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
23 minutes
3 CUPS WATER
¾ CUP CORNMEAL
½ TSP SALT
1½ TSP OLIVE OIL
1 LARGE ZUCCHINI, QUARTERED LENGTHWISE, SLICED
1 PACKAGE (8 OZ) SLICED MUSHROOMS
8 OZ LEAN GROUND BEEF
½ CUP DRY WHITE WINE (OPTIONAL)
1 TSP CHOPPED FRESH (OR ½ TSP DRIED) ROSEMARY
1 TSP MINCED GARLIC
1 JAR (25 TO 26 OZ) MARINARA SAUCE
CUP GRATED PARMESAN
Mix water, cornmeal and salt in a 2-qt microwave-safe bowl. Cover with vented plastic wrap and microwave on high, whisking twice, until thick and smooth (about 10 minutes).
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Sauté zucchini and mushrooms 5 minutes, stirring often, until tender. Transfer to a serving bowl.
Add beef to skillet; cook, breaking up with a wooden spoon, until browned, about 3 minutes. Stir in wine (if using), rosemary and garlic; cook 1 minute. Stir in marinara and bring to a simmer.
Add zucchini and mushroom mixture; heat through. Stir Parmesan into polenta. Spoon polenta onto plates and top with sauce.
CALORIES 440 TOTAL FAT 15G SATURATED FAT 5G CHOLESTEROL 46MG SODIUM 1,192MG
TOTAL CARBOHYDRATES 54G DIETARY FIBER 7G PROTEIN 22G
