Zucchini Polenta

1. 1

   Mix the cornmeal and water together in a small bowl.

2. 2

   Bring the broth and salt to a boil in a saucepan over medium-high heat.

3. 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. 4

   Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.

5. 5

   Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.

6. 6

   Spoon tomato sauce over the top; sprinkle with parmesan cheese.

7. 7

   Bake in a 350u00b0 oven, uncovered, for 30 minutes or until heated through.

8. 8

   Let stand 5 minutes, then cut into squares to serve.

No additional tips available.