1 cup of cooked cornmeal
4 cups of vegetable broth
1 tablespoon of butter
1 small zucchini, sliced into thin rounds
6 cherry tomatoes, halved
Salt to taste
1 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 cup of cooked cornmeal
4 cups of vegetable broth
1 tablespoon of butter
1 small zucchini, sliced into thin rounds
6 cherry tomatoes, halved
Salt to taste
1 cup of grated Parmesan cheese
2 tablespoons of olive oil
1
Preheat the oven to 400°F (200°C)
Dissolve the cornmeal in warm vegetable broth
2
In a saucepan, combine the dissolved cornmeal, add butter and cook over low heat, stirring constantly, until thickened
3
Cover the saucepan and let the polenta cook for about 10 minutes
4
Transfer the polenta to a serving dish and reserve
5
Season the zucchini and cherry tomatoes with salt and arrange them on top of the polenta, pressing gently with your fingers
Distribute the grated Parmesan cheese and drizzle with olive oil
6
Place in the oven for approximately 20 minutes or until golden brown
Serve immediately.
