Categories: Main Dish, Side Dish, Zucchini
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
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Mix the cornmeal and water together in a small bowl.
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Bring the broth and salt to a boil in a saucepan over medium-high heat.
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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).
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Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
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Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
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Spoon tomato sauce over the top; sprinkle with parmesan cheese.
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Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
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Let stand 5 minutes, then cut into squares to serve.