Zucchini Polenta Recipes

Steps:

• Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
• When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.

Steps:

• 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 350° oven, uncovered, for 30 minutes or until heated through.
• Let stand 5 minutes, then cut into squares to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
• Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
• Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
• Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

Steps:

• Wash, trim and seed red peppers; dice fine.
• Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
• Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
• Bring chicken stock to boil in a covered pot.
• Grate cheese.
• Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
• When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.