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Print this Recipe    Polenta Zucchini


1 Tbs. extra virgin olive oil
2 large shallots, finely chopped, about 1/2 c.
2 medium zucchini, coarsely grated
1 tsp. dried basil
Salt and freshly ground pepper
9-inch square baked polenta (see below)
1/3 cup shredded part skim mozzarella cheese

Heat the oil in a heavy, medium skillet over medium high heat. Sauti the
shallots until soft, 5-6 minutes. Add the zucchini and basil and cook about 8
minutes, until the squash is bright green and the squash's liquid has
evaporated. Season to taste with salt and pepper. Preheat the oven to 375 F.
Assemble the pizzette by placing the square of polenta on a cutting board. Cut
it vertically into sixteen 2 1/4 inch squares. Then, cut each square in half
horizontally, making 32 squares. Arrange the squares in one layer on baking
sheets, leaving a half-inch between squares. Sprinkle 2 teaspoons grated
mozzarella over each square. Cover with 1 tablespoon of the zucchini. Bake until
the polenta and topping are heated through and the cheese is melted, 6-8
minutes. Serve warm.


1 tablespoon extra virgin olive oil
1 cup polenta (not instant), or stone ground yellow cornmeal
4 cup boiling water
1 tsp. salt

Preheat the oven to 350 F. In a medium cast-iron or other heavy,
oven-proof skillet, heat the oil over medium high heat. With a
wooden spoon, mix in the polenta, stirring until it is coated with
oil and hot to the touch, about 5 minutes. Reduce the heat, if
necessary, to avoid browning. Turn off the heat. Stand back and
carefully whisk in the boiling water: The mixture will spatter.
When the polenta is smoothly blended, mix in the salt. Place the
polenta in the oven, uncovered. Bake 45 minutes, until it is thick
and slightly grainy but tender to the bite. Meanwhile, coat a 9-inch
square baking dish with non-stick spray or oil. Pour the hot polenta
into the pan, scraping as much as you can from the skillet. Smooth
the polenta with a moistened rubber spatula to make an even layer.
Set aside to cool.


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