STUFFED ZUCCHINI

Stuffed with polenta, pine nuts, spinach, and cheese, these “zukes” are filling as well as delicious.

SERVES 4

cup cornmeal

2 cups water

2 t. dried oregano

½ t. black pepper

1 t. salt

1 T. olive oil or butter

Bring water to the boil in a nonstick pot. Whisk in cornmeal and seasonings; return to the boil. Reduce heat and simmer 20 to 30 minutes, stirring occasionally until the polenta is thick and tender (See below for additions to the polenta in the final 5 minutes of cooking.) PREHEAT OVEN TO 375° F.

8 small zucchini, plump and evenly shaped

While the polenta is cooking, rinse the zucchini and split them in half lengthwise. Using a melon bailer or a small knife, scoop out a trough from the centre of each squash to hold the filling. Be careful not to penetrate the skin of the zucchini. Place zucchini boats in a lightly oiled casserole. Carefully pour ¼ cup water around their bottoms. Bake for 20 minutes or until zucchini are tender. Remove from the oven, but leave the oven on.

3 packed cups shredded, trimmed fresh spinach

½ cup pine nuts

½ cup Parmesan cheese

½ t. grated nutmeg

salt, pepper to taste

While zucchini are baking, rinse spinach thoroughly and drain. During the final 5 minutes of cooking the polenta, stir in spinach, pine nuts, cheese and seasonings. Cool until lukewarm to the touch.

Spoon the warm polenta into zucchini halves, mounding carefully. Sprinkle with a little Parmesan cheese. Bake for 10 minutes.

Serve hot. Nice as is, or under a ladleful of warm, seasoned tomato sauce.