Nutrition per serving may change if servings are adjusted.
4 cups water
1 cup cornmeal
1 tablespoon butter
½ teaspoon salt, divided
1 pound plum tomatoes, chopped
4 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh oregano
1 clove garlic, grated
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
1 pound zucchini, cut into ½-inch-thick slices
½ cup chopped fresh basil
¼ cup shaved ricotta salata or crumbled feta cheese
Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 35 minutes. Remove from heat and stir in butter and ¼ teaspoon salt.
Meanwhile, preheat grill to medium-high.
Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining ¼ teaspoon salt in a large bowl.
Brush zucchini with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
Serve the vegetable mixture on top of the polenta. Sprinkle with cheese.
330 calories;21 g fat(5 g sat); 5 g fiber; 33 g carbohydrates; 6 g protein; 59 mcg folate; 16 mg cholesterol; 6 g sugars; 0 g added sugars; 1,706 IU vitamin A; 38 mg vitamin C; 101 mg calcium; 2 mg iron; 410 mg sodium; 689 mg potassium
Vitamin C (63% daily value), Vitamin A (34% dv)