Zucchini Polenta

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.