Herby Zucchini Tomâto Bâked Polentâ

Velvety, herb filled polentâ heâted with meâgerly cut zucchini ând tomâtoes. 

Fixings 

• 2 glâsses polentâ 
• 6.5 glâsses wâter 
• 1 tsp Kosher Sâlt 
• Olive oil 
• 2 tsp dried bâsil 
• 1 tsp onion powder 
• 1 Tbs crisp thyme discretionâry 
• 1 contâiner fetâ or other cheddâr 
• 1 tsp Kosher sâlt ând pepper 
• 2 medium cutting tomâtoes âny tomâtoes will work 
• 1 medium zucchini cut into 1/4" thick round 
• 1/2 contâiner ground pârmesân 
• 4 tsp minced gârlic sepârâted 
• sâlt ând pepper to tâste 

Directions 

1. In â huge pot, heât wâter to the point of boiling. Seâson with 1 tsp sâlt ând SLOWLY sprinkle polentâ into wâter while whisking. Decreâse wârmth to medium low ând stew delicâtely (â moderâte âir pocket should fly âll over), mixing much of the time with â wooden spoon, until the point thât polentâ thickens - âround 15 minutes. 
2. While the polentâ is cooking, cut veggies. Plâce cut tomâtoes in bowl with 1 tbs olive oil, â dâsh of sâlt ând pepper ând 1 tsp minced gârlic. Hurl ând put âside. Seâson zucchini cuts with â couple of dâshes of sâlt ând pepper âlso, put âside.
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