Baked Vegetable and Cheese Polenta
4 1/4 c. water
14 1/2 oz. chicken broth (1 can)
3/4 c. scallion (thinly sliced)
1 c. fresh or frozen corn kernels (1 ear)
1/2 tsp. thyme (dried)
1 3/4 c. cornmeal (yellow)
8 oz. mozzarella (cut into 1/4 X 1/4-inch cubes)
2 tomatoes seeded and chopped (about 2 cups)
1 medium zucchini (scrubbed and diced)
1/2 c. fresh basil leaves (chopped)
2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
Butter a 9 X 9-inch square baking dish. Preheat oven to 350 degrees F.
In a large heavy saucepan, add broth, scallion, corn, thyme, and bring to a boil. In a separate bowl mix the cornmeal and water together, then add to large saucepan. Simmer stirring for 10 minutes; salt and pepper to taste.
Remove from the heat and stir in the zucchini and tomato. Add the cheese and basil, stirring just to combine and pour into the baking dish. Dot the top with the butter.
Bake covered for 45 minutes. Uncover and bake 30 minutes more or until golden.
This polenta is as comforting as mashed potatoes and as tasty as a vegetable salad. Try adding your favorite vegetables, greens, and herbs. It even makes a great brunch dish and can be served with everything from eggs to roast beef. The polenta can be made a day in advance, kept covered, and chilled.
Leslie Glover Pendleton