Polenta Gratin with Tomato and Zucchini

All Recipes

Try replacing Parmesan Cheese with grated mozzarella cheese.

Serves 4.

Ingredients

  • 2 cups water
  • 2 cups milk
  • 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 1 cup water and 2 cups milk
  • 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