Baked Polenta Slices with Tomatoes and Yellow Squash

This recipe combines the creamy texture of polenta with the fresh flavors of tomatoes and yellow squash. Baked to perfection, these slices make a tasty and satisfying side dish or light meal. With a simple preparation process, it's a great recipe for both beginner and experienced cooks. The colorful combination of vegetables is not only visually appealing but also provides a burst of flavor. Whether you're looking for a meatless option or a new way to enjoy polenta, this recipe is sure to impress.

Ingredients

• 2 cups yellow cornmeal
• 4 cups water
• 1 teaspoon salt
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Directions

1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
2. Gradually whisk in the yellow cornmeal, stirring constantly to avoid lumps.
3. Reduce the heat to low and simmer the polenta for about 30 minutes, stirring occasionally.
4. Once the polenta thickens and pulls away from the sides of the pot, remove it from the heat.
5. Stir in the grated Parmesan cheese, ensuring it is well incorporated.
6. Pour the polenta onto a greased baking sheet and spread it out evenly to about 1/2-inch thickness.
7. Allow the polenta to cool and set for about 15 minutes.
8. Preheat the oven to 400°F (200°C).
9. Using a cookie cutter or a glass, cut the polenta into slices or desired shapes.
10. Place the polenta slices back on the greased baking sheet.
11. In a skillet, heat the olive oil over medium heat.
12. Add the sliced yellow squash, zucchini, and minced garlic. Sauté for about 5 minutes until the vegetables are slightly tender.
13. Add the cherry tomatoes and balsamic vinegar. Cook for an additional 3 minutes.
14. Season the mixture with salt and pepper to taste.
15. Spoon the sautéed vegetable mixture over the polenta slices.
16. Bake in the preheated oven for 15-20 minutes, until the polenta slices are golden and the tomatoes have softened.
17. Garnish with fresh basil before serving.

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