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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven. Ingredients:
1 cup yellow cornmeal |
1 cup water |
2 cups chicken broth |
1/2 teaspoon salt |
1 large zucchini, shredded and drained on a paper towel |
3/4 cup grated cheddar cheese |
1 tablespoon butter or 1 tablespoon margarine |
1 (8 ounce) can tomato sauce |
1/4 cup grated parmesan cheese |
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.
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