Zucchini Polenta

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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