Zucchini Polenta

Directions

1. 1
   Mix the cornmeal and water together in a small bowl.
2. 2
   Bring the broth and salt to a boil in a saucepan over medium-high heat.
3. 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. 4
   Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
5. 5
   Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
6. 6
   Spoon tomato sauce over the top; sprinkle with parmesan cheese.
7. 7
   Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
8. 8
   Let stand 5 minutes, then cut into squares to serve.