Oven Baked Polenta with Vegatables

1 cup polenta (dry)
3 1/2 cups hot water
2 tablespoons land o lakes light buttery spread
salt to taste
2 cups chopped onion 1/2 inch dice
2 cups zucchini 1/2 inch dice
2 cups diced tomatoes
1/2 cup fresh grated Parmesan OR 6 ounces sharp cheddar cheese grated (about 1 1/2 cup)

Preheat oven to 350 degrees

Whisk polenta with the hot water and salt and buttery spread, spread in a 1 1/2 quart or 2 quart ovenproof casserole. Add diced vegetables and stir to distribute as evenly as possible. Place uncovered in the oven and bake 40 minutes.

Remove polenta from the oven and fold grated cheese into the polenta and vegetables to gently but thoroughly blend. Smooth the top and clean up the sides before returning to the oven.

Bake additional 20 minutes or until the vegetables are soft and the polenta has absorbed the liquid

Let stand for 5-10 minutes before serving.

Note: Don't rush this recipe Allow 1 hour for baking


Serving Size: 9 squares

Number of Servings: 9

Recipe submitted by SparkPeople user LOSTPENNY321.