Italian Vegetable Stir- Fry Over Polenta

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4 cups water

1/4 teaspoon salt

1 cup yellow cornmeal

1/2 cup grated Parmesan cheese


1 tablespoon olive oil

1 red onion, thinly sliced

1 red bell pepper, thinly sliced

1 small fennel bulb, trimmed, quartered, cored, and thinly sliced

1 large zucchini, halved lengthwise and thinly sliced

1 can (15--19 ounces) chickpeas, rinsed and drained

1 tablespoon minced garlic

1/4 teaspoon red-pepper flakes

2 large large tomatoes, coarsely chopped

1/4 cup chopped fresh basil

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