14 ounce can vegetable broth or vegetarian chicken-flavored broth
3/4 cup water
6 tablespoons cornmeal
1/4 teaspoon freshly ground pepper
1/3 cup crumbled Gorgonzola cheese
4 teaspoons extra-virgin olive oil
2 tablespoons minced garlic
1 small zucchini, halved lengthwise and sliced
1 small summer squash, halved lengthwise and sliced
1 tablespoon all-purpose flour
1/4 cup chopped fresh basil
Bring 1 cup broth and 3⁄4 cup water to a boil in a small saucepan.
Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 15 to 20 minutes.
Stir in Gorgonzola; remove the pot from the heat.
Meanwhile, heat oil in a large, non-stick skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add zucchini and squash and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.
Sprinkle flour over the vegetables and garlic; stir to coat.
tir in the remaining 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 2 minutes.
Stir in basil; serve the sauté over the polenta.