Polenta with Italian Vegetables

Creamy polenta is topped with herbed vegetables
and artichoke hearts for a great meatless meal.

Ingredients:
1 cup whole-grain or regular yellow cornmeal
3/4 cup cold water
2 1/2 cups boiling water
1/2 teaspoon salt
2 teaspoons olive, canola or soybean oil
4 medium zucchini or yellow summer squash, sliced (about 4 cups)
1 medium red bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
1 can (14 oz) artichoke hearts, drained
1/3 cup shredded Parmesan cheese
Butter for garnish

Directions:
In 2-quart saucepan, beat cornmeal
and cold water with wire whisk.
Stir in boiling water and salt.
Cook over medium-high heat, stirring constantly,
until mixture thickens and boils; reduce heat.
Cover; simmer 10 minutes, stirring occasionally.
Keep polenta warm.
In 10-inch nonstick skillet,
heat oil over medium-high heat.
Add zucchini, bell pepper, onion and garlic;
cook about 5 minutes, stirring occasionally,
until vegetables are crisp-tender.
Stir basil and artichoke hearts
into vegetable mixture; heat through.
Serve vegetable mixture over polenta;
Top with butter and sprinkle with cheese.