ZUCCHINI POLENTA
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
Provided by ratherbeswimmin
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 : Calories 298.6, Fat 13.8, SaturatedFat 7.8, Cholesterol 35.4, Sodium 1239.2, Carbohydrate 31.4, Fiber 4, Sugar 4.5, Protein 14.3
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[email protected]I love the crispy polenta crust! It's so delicious.
Haxni Khann
[email protected]This dish was a great way to use up some leftover zucchini. I'll definitely be making it again.
idowu gbeminiyi
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either.
kurulus osman
[email protected]I had some trouble getting the polenta to cook evenly. I think I might have used too much water.
malinas pha
[email protected]This recipe was a little too bland for my taste. I would probably add some more spices next time.
Molai Aijaz Official
[email protected]I'm not a huge fan of polenta, but I really enjoyed this dish. The zucchini and tomato sauce really helped to balance out the flavor.
Sabrina Arcega
[email protected]This recipe is a great way to use up zucchini from the garden.
Salloo choudhary
[email protected]I made this recipe exactly as written and it turned out great. The only thing I would change next time is to add a little more salt to the polenta.
chudna rayhan
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Nasir Husain
[email protected]I've made this recipe several times now and it's always a hit. My friends and family rave about it.
Md Kasham
[email protected]This zucchini polenta was an absolute delight! The combination of flavors and textures was divine. The crispy polenta crust, the tender zucchini, and the tangy tomato sauce came together perfectly.