Makes 2 servings. Difficulty
1-1/2 cup water 1/2 teaspoon kosher salt 1/2 cup polenta 2 Tablespoons grated parmesan cheese 2 Tablespoons heavy cream 2 Tablespoons unsalted butter 1/2 onion, sliced 1 garlic clove, minced 1 zucchini, cut into 1/4 inch slices 1/4 pound mushrooms, thickly sliced 1/4 pound cherry tomatoes, cut in half 2 Tablespoons fresh basil, sliced thin Parmesan cheese for garnish
In a medium saucepan add water and 1/2 teaspoon salt. Bring to a boil. Gradually add polenta, stirring constantly. Reduce heat and simmer polenta, stirring occasionally, until thickened, about 10 minutes. Add 2 tablespoons parmesan cheese and cream to polenta and stir to blend. Season to taste with kosher salt and freshly ground black pepper.
While polenta is cooking, melt butter in a large skillet over medium heat. Add onions and sauté for 3 minutes. Add garlic; sauté for 30 seconds. Add zucchini; sauté for 2 minutes. Add mushrooms; sauté for 2 minutes. Stir in tomato halves and sauté for 1 minute.
Remove from heat and stir in fresh basil. Season to taste with salt and freshly ground black pepper.
To serve, place polenta in center of dinner plates and top with vegetable mixture. Garnish with parmesan cheese.