Creamy Vegetable Polenta

  • Serves: 6
  • PREP TIME: 10 min
  • COOK TIME: 35 min


  • 1 Tbsp. extra virgin olive oil
  • 1/2 cup chopped sweet onion
  • 1 medium zucchini, chopped
  • 1 medium red or orange bell pepper, chopped
  • 1 clove garlic
  • 4 cups chicken broth
  • 1 cup cornmeal
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 5 Tbsp. grated Parmesan cheese
  • 1/2 tsp. salt


  1. Preheat oven to 350°. Spray 2-quart glass casserole with no-stick cooking spray; set aside.
  2. Heat olive oil in 5-quart saucepan over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and red pepper and cook, stirring occasionally, until vegetables are almost tender, about 2 minutes. Stir in garlic and cook 30 seconds. Stir in broth and bring to a boil over high heat. Slowly add cornmeal, stirring constantly with wire whisk. Reduce heat to low and simmer, stirring frequently, 2 minutes. Stir in Hellmann's® or Best Foods® Real Mayonnaise, 4 tablespoons cheese and salt. Evenly spread in prepared casserole. Sprinkle with remaining 1 tablespoon cheese.
  3. Bake 20 minutes or until lightly golden. Serve warm.
Nutritional Information

Nutritional Information

Nutritional Information
Servings Size per serving
Servings Size per serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g