- Pan-fry or bake polenta according to package directions until lightly browned. Keep warm.
- In a large skillet over medium-high heat combine butter, broccoli, mushrooms and 1/4 cup water; bring to boiling. Reduce heat to low; cook, covered, 5 to 7 minutes or until vegetables are just tender.
- Add corn and bell peppers; cook, uncovered, 5 minutes or until liquid evaporates and vegetables are tender. Stir in cooking creme; cook until heated through. Spoon over polenta slices, and serve.
View all nutritional information
Calories 275, Calories Fat 102, Total Fat 12g, Saturated Fat 7g, Cholesterol 40mg, Sodium 868mg, Carbohydrate 36g, Protein 10g
|Calories (fat) extra||37|
|Total Fat (extra)||19|
|Saturated Fat (extra)||37|
|Vitamin A (extra)||81|
|Vitamin C (extra)||176|