Zucchini Polenta

You can add edible flowers to this recipe for more color. Adding 1/2 cup fresh or frozen corn kernels will increase the texture and fiber.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 cups water
  • 1 tsp. salt
  • 1 cup coarse-ground yellow cornmeal
  • 2 Tbsp. butter
  • 1 cup shredded zucchini

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 4 cups water
  • 1 tsp. salt
  • 1 cup coarse-ground yellow cornmeal
  • 2 Tbsp. butter
  • 1 cup shredded zucchini

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat7g
Saturated Fat4g
Cholesterol15mg
Sodium600mg
Total Carbohydrate25g
Dietary Fiber6g
Sugars1g
Protein3g