Ingredients
- 1 cup cornmeal
- 4 cups water
- 1 tsp. garlic, chopped
- 1 cup sliced mushrooms
- 1 cup sliced onion
- 1 cup broccoli florets
- 1 cup sliced zucchini
- 2 Tbsp. grated Parmesan cheese
- Chopped fresh herbs to taste
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Instructions
- Preheat oven to 350ºF. Lightly coat an ovenproof dish with cooking spray.
- Combine polenta, water, and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the side of the baking dish (40-50 minutes).
- While the polenta is cooking, coat a nonstick frying pan with cooking spray and heat over medium. Add the mushrooms and onions and sauté until liquid has cooked down (4-5 minutes).
- Add the broccoli and zucchini and sauté until veggies reach desired texture (3-4 minutes).
- When the polenta is done, top with the cooked vegetables. Sprinkle with Parmesan cheese and herbs to taste. Serve immediately.