Polenta with ZucchiniPolenta hasn't quite made it to the American mainstream dinner table yet, but it deserves a place there.
Polenta, also known as corn grits, is a creamy corn-based grain dish that tastes great. In addition to the creamy polenta, cooked like risotto on the stove, polenta also comes in pre-cooked, refrigerated tubes (like salami) that can be sliced into cakes and eaten by itself or topped with anything from shrimp to tomato sauce.
This polenta recipe uses pre-cooked refrigerated polenta, which you can find in tubes in your supermarket.
- 1 16 oz. tube pre-cooked refrigerated polenta
- 3 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 cups sliced zucchini (from about 3 small to medium zucchini)
- 1/2 tsp. kosher salt
- 3/4 cup shaved or grated Parmesan cheese
- Preheat oven to 350 degrees F. Spray a 9 x 13 baking pan with nonstick spray.
- Slice polenta into 1/2-inch pieces. Using two tablespoons of the olive oil, brush each slice of polenta with the olive oil on both sides.
- Place polenta in the prepared pan. Bake 8 minutes.
- While the polenta is baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds, just to flavor the oil.
- Add the sliced zucchini. Saute, stirring occasionally, until the zucchini is fork-tender, but still firm. Season with salt.
- Remove the polenta from the oven. Using a spatula or tongs, flip over the polenta.
- Pour the zucchini mixture over the polenta. Top with the cheese. Bake another 2-4 minutes until the cheese is melted.