You can add edible flowers to this recipe for more color. Adding
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 4 cups water
- 1 tsp. salt
- 1 cup coarse-ground yellow cornmeal
- 2 Tbsp. butter
- 1 cup shredded zucchini
- Put water and salt in a saucepan and bring to a boil. Reduce heat to medium-low. Gradually add cornmeal and stir constantly until it has thickened, about 15 minutes. Stir in butter, then add the zucchini.
- Serve immediately for soft polenta, or pour into a greased 9" × 13" baking dish and let cool. When cool, it can be cut into squares or triangles and grilled, sautéed, or baked.