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


  • 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.