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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.