Ingredients

• 2 teaspoons olive oil
• 1 medium red pepper
• 1-1/2 cups zucchini
• 2/3 cup cannellini beans
• 1 teaspoon dried oregano
• 1/8 teaspoon ground pepper
• 12 ounces pre-cooked polenta, from 24 ounces roll
• Non-stick cooking spray
• 4-ounces fresh pre-sliced mozzarella 4 tablespoons Davita’s Easy Honey Mustard Balsamic Vinaigrette

Preparation

1. Roughly chop bell pepper and zucchini. Heat olive oil in skillet. Add chopped vegetables and heat for about 5 minutes. Add beans and cook and stir for about 5 to 8 minutes longer.
2. Spray a second pan with cooking spray and heat on medium. Slice the polenta into 8 slices and brown in the skillet. About 4 minutes per side.
3. To serve, place 2 slices of polenta on a plate and add approximately 3/4 cup of veggies on top. Tear apart, or cut up, fresh mozzarella, should be about 1 ounce per serving. Top with 1 tablespoon of dressing. Save the rest of the dressing for a salad or as a raw vegetable dip.

Helpful hints

The naturally occurring phosphorus in foods like fresh cheese are only partly absorbed by our bodies. Approximately 40-60%, each food and person is different.

Pre-cooked polenta usually comes in a 24-ounce tube. Use half for this recipe and save the rest for later use.

To make it more diabetes-friendly, you may cut back on the cheese to reduce the fat content.