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Herby Zucchini Tomato Baked Polenta
Creamy, herb filled polenta with zucchini and tomatoes then baked with parmesan for a baked polenta dish that will warm your belly!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 290 kcal
Ingredients
- 2 cups polenta
- 6.5 cups water
- 1 tsp Kosher Salt
- Olive oil
- 2 tsp dried basil
- 1 tsp onion powder
- 1 Tbs fresh thyme optional
- 1 cup feta or other cheese
- 1 tsp Kosher salt and pepper
- 2 medium slicing tomatoes any tomatoes will work
- 1 medium zucchini sliced into 1/4" thick round
- 1/2 cup grated parmesan
- 4 tsp minced garlic divided
- salt and pepper to taste
Instructions
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In a large pot, bring water to a boil. Season with 1 tsp salt and SLOWLY sprinkle polenta into water while whisking. Reduce heat to medium low and simmer gently (a slow bubble should pop here and there), stirring frequently with a wooden spoon, until polenta thickens - about 15 minutes.
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While the polenta is cooking, slice veggies. Place sliced tomatoes in bowl with 1 tbs olive oil, a dash of salt and pepper and 1 tsp minced garlic. Toss and set aside. Season zucchini slices with a few dashes of salt and pepper as well, set aside.
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Coat a 9 x 13 sheet pan with olive oil, set aside.
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Once polenta has thickened, mix in 3 tbs olive oil, 3 tsp minced garlic, dried basil, onion powder, fresh thyme (optional), salt to taste and feta or other cheese. Scoop onto 9 x 13 sheet pan and spread into an even layer.
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Top with tomato and zucchini slices,
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Top with parmesan cheese, a couple grinds of salt and pepper and a drizzle of olive oil.
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Bake 350 for 15 min. or until zucchini is tender. Add more parmesan and herbs, if desired and serve.
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Wait 5 minutes to cool before cutting.
Notes
This is great as leftovers. Cut in squares and heat under the broiler until the edges are nice and crisp!
Nutrition Facts
Herby Zucchini Tomato Baked Polenta
Amount Per Serving (1 g)
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.