CHEESY POLENTA WITH ZUCCHINI, TOMATOES, AND FRESH MOZZARELLA

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SERVES 4

TOTAL TIME: 25 minutes

Be sure to use instant polenta here; traditional polenta requires a slightly different cooking method. Don’t skip the step of freezing the mozzarella or the cheese will become chewy in the finished dish. Either store-bought or homemade pesto will work fine here; see our pesto recipe.

4	ounces fresh mozzarella cheese, cut into ½-inch cubes
1	pound zucchini, halved lengthwise and sliced ¼ inch thick
2	tablespoons olive oil
	Salt and pepper
12	ounces cherry tomatoes, halved if small or quartered if large
½	cup basil pesto
4	cups water
1	cup instant polenta
1½	ounces Parmesan cheese, grated (¾ cup)

1. Place mozzarella on plate and freeze until slightly firm, about 10 minutes.

2. Cook zucchini, oil, and ¼ teaspoon salt in 12-inch nonstick skillet over medium-high heat until zucchini begins to brown, about 5 minutes. Stir in tomatoes and cook until vegetables are tender, about 3 minutes. Off heat, stir in pesto and season with salt and pepper to taste; cover and keep warm.

3. Meanwhile, bring water to boil in large saucepan. Gradually whisk in polenta and ½ teaspoon salt. Cook over medium heat, whisking constantly, until very thick, about 5 minutes. Off heat, stir in Parmesan and season with salt and pepper to taste.

4. Stir chilled mozzarella into zucchini mixture. Portion polenta into 4 individual serving bowls, top with zucchini mixture, and serve.