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

1. Mix the cornmeal and water together in a small bowl.

2. Bring the broth and salt to a boil in a saucepan over medium-high heat.

3. 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).

4. Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.

5. Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.

6. Spoon tomato sauce over the top; sprinkle with parmesan cheese.

7. Bake in a 350° oven, uncovered, for 30 minutes or until heated through.

8. Let stand 5 minutes, then cut into squares to serve.

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