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) cans tomato sauce
1/4 cup grated parmesan cheese
Directions:
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 350F oven, uncovered, for 30 minutes or until heated through.
Let stand 5 minutes, then cut into squares to serve.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.