Ingredients

Instructions

  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.