Garlic and Zucchini Polenta

Ingredients

Water

4 cups

Polenta

1 cup

Salt

1 teaspoon (to taste)

Freshly ground black pepper

1/2 teaspoon (to taste)

Butter

2 tablespoons

Garlic

3 cloves, minced

Zucchini

2 medium, diced

Parmesan cheese

1/2 cup, grated

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a large saucepan, bring 4 cups of water to a boil over medium-high heat.
2. Slowly whisk in 1 cup of polenta, reducing the heat to low. Stir continuously with a wooden spoon to prevent lumps from forming.
3. Cook the polenta, stirring frequently, for about 20 minutes or until it thickens and pulls away from the sides of the pot.
4. While the polenta is cooking, melt 2 tablespoons of butter in a separate skillet over medium heat.
5. Add the minced garlic and diced zucchini to the skillet. Sauté for about 5 minutes, or until the zucchini is tender and slightly golden. Season with salt and pepper to taste.
6. Once the polenta has thickened, remove it from the heat and stir in 1/2 cup of grated Parmesan cheese until melted and creamy.
7. Fold the sautéed garlic and zucchini mixture into the polenta and stir to combine evenly.
8. Serve the garlic and zucchini polenta hot, garnished with fresh chopped parsley for a vibrant pop of color and flavor.