Zucchini Polenta

READY IN: 1hr
Recipe by ratherbeswimmin'

Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.

Top Review by FrVanilla

This was my first time trying polenta and I enjoyed it. I loved the zucchini in it.

Ingredients Nutrition

Directions

  1. Mix the cornmeal and water together in a small bowl.
  2. Bring the broth and salt to a boil in a saucepan over medium-high heat.
  3. 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).
  4. Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
  5. Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
  6. Spoon tomato sauce over the top; sprinkle with parmesan cheese.
  7. Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
  8. Let stand 5 minutes, then cut into squares to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a