Prep 30 mins
Cook 30 mins
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
- Mix the cornmeal and water together in a small bowl.
- Bring the broth and salt to a boil in a saucepan over medium-high heat.
- Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
- Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
- Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
- Spoon tomato sauce over the top; sprinkle with parmesan cheese.
- Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
- Let stand 5 minutes, then cut into squares to serve.
This was my first time trying polenta and I enjoyed it. I loved the zucchini in it.
I'm just learning to cook with polenta, and this is the tastiest one I've had yet! Both kids loved it too. I followed the directions exactly, but the polenta didn't set up as much as I thought it would. Too much water? Not enough cooking? Don't know. The refrigerated leftovers were perfect the next day!
delicious. Very creamy. Personally, I feel this needs to go in the fridge after "setting" at room temp to further set and become hard for those nice clean lines when cut with a knife. I omitted the zucchini on the first batch and used shredded spinach and garlic instead. It was DELICIOUS. THe second batch used the zucchini with some red pepper and garlic (no more than one med sized clove, otherwise it is overpowering) and it was a bit TOO much but still yummy. I'd up the cheese slightly nexttime. And I used mozerella instead of parmeasan with excellent results.