Polenta Gratin with Tomato and Zucchini

Try replacing Parmesan Cheese with grated mozzarella cheese.

Serves 4.

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INGREDIENTS

4 cups water

1 cup cornmeal

1 tsp salt

2 garlic cloves, minced

1/2 cup milled roasted flaxseed

2 tbsp whole roasted flaxseed

1/4 cup basil leaves, chopped

1/2 cup black olives, sliced

1/4 cup parmesan cheese

4 tomatoes

1 medium zucchini, thickly sliced

2 tbsp fresh basil, chopped

2 tbsp parmesan cheese

Salt & pepper to taste

DIRECTIONS

In a medium bowl combine cornmeal with 1 cup water

In a sauce pan bring to a boil 3 cups water (750 ml)

Add cornmeal and salt and stir constantly until thickened

Reduce heat and let simmer for 10 minutes. Stir occasionally.

Remove from heat and add milled and whole roasted flaxseed, olives, basil and Parmesan Cheese

Cool for 2 hours in the refrigerator

Cut tomatoes in half, slice zucchini and arrange on cooled polenta

Sprinkle with chopped basil and Parmesan Cheese

Bake in oven at 220˚ C or 450˚ F for 15 minutes

Serve with tomato sauce and a mixed salad

Approximate values per serving: 151 kcal Energy/ 4.7 g Protein /20.7g Carbohydratess/4 gFfibre/ 6.8 g Total Fat (1.7g Saturates/3.4 g Monounsaturates/1.2g Polyunsaturates/ 1.1 mg Cholesterol/293 mg Potassium/412 mg Sodium