- 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
1. Combine 2 1/2 cups broth and 1 cup water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 10 to 15 minutes. Stir in Gorgonzola; remove the polenta from the heat.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in zucchini and squash and cook, stirring occasionally, until starting to soften and brown in places, about 5 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in the remaining 1 cup broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 3 minutes. Stir in basil; serve the sauté over the polenta.