Garbanzo and Vegetable Sauce with Polenta

I recently bought a new recipe book, Betty Crocker's Healthy New Choices, and have been really anxious to try some recipes from it. I finally got the chance last night, and I decided to try this one first because I was interested in having polenta in a different way.

Garbanzo and Vegetable Sauce with Polenta (4 servings at 5 points a piece)

Ingredients:

1 tube (16 to 24 ounces ) refrigerated polenta
1 jar (26 to 28 ounces) fat-free chunky spaghetti sauce
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
1 medium yellow summer squash, thinly sliced (2 cups)
1 medium onion, cut into 8 wedges
1 1/2 cups sliced mushrooms (4 ounces)
1/2 cup dry red wine or grape juice
2 tablespoons grated Parmesan cheese

Instructions:

Prepare polenta slices as directed on tube. Heat remaining ingredients except cheese to boiling in Dutch oven over medium heat, stirring occasionally; reduce heat to low. Cover and simmer 10 minutes.

Serve vegetable mixture over polenta slices. Sprinkle with cheese.

Besides having simple ingredients and being very simple to make, this dish was also very delicious. I thought the sauce and the polenta complimented each other very well. I also really enjoyed the garbanzo beans.