Login to Save Like

Ingredients

• 2 14-ounce cans vegetable broth or reduced-sodium chicken broth, divided
• 1 cup water
• 3/4 cup cornmeal
• 1/2 teaspoon freshly ground pepper
• 2/3 cup crumbled Gorgonzola cheese
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 2 small zucchini, halved lengthwise and sliced
• 2 small yellow summer squash, halved lengthwise and sliced
• 2 tablespoons flour
• 1/4 cup chopped fresh basil

Description

Creamy Gorgonzola Polenta With Summer Squash Sauté - The Huffington Post

Kitchen Daily