Zucchini Polenta Tart Recipes

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ZUCCHINI POLENTA



Zucchini Polenta image

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

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

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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