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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.99 Kcal (1156 kJ) | ||
| Calories from fat | 126.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 22% | |
|---|---|---|---|
| Cholesterol | 39.12mg | 13% | |
| Sodium | 1099.1mg | 46% | |
| Potassium | 254.99mg | 5% | |
| Total Carbs | 25.66g | 9% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 11.23g | 22% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 1.3mg | 7% | |
| Calcium | 265.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 108.81 Kcal (456 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 22% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 13% | |
| Sodium | 433.33mg | 46% | |
| Potassium | 100.53mg | 5% | |
| Total Carbs | 10.12g | 9% | |
| Sugars | 0.52g | 5% | |
| Dietary Fiber | 0.91g | 9% | |
| Protein | 4.43g | 22% | |
| Vitamin C | 4mg | 17% | |
| Iron | 0.5mg | 7% | |
| Calcium | 104.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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