Veggie-Topped Polenta Slices

• 1 tube (1 pound) polenta, cut into 12 slices
• 2 tablespoons olive oil, divided
• 1 medium zucchini, chopped
• 2 shallots, minced
• 2 garlic cloves, minced
• 3 tablespoons reduced-sodium chicken broth
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 4 plum tomatoes, seeded and chopped
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh parsley
• 1/2 cup shredded part-skim mozzarella cheese

1. In a
2. , cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown.
3. Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
4. Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

polenta, olive oil, zucchini, shallots, garlic, chicken broth, pepper, salt, tomatoes, fresh basil, parsley, mozzarella cheese

Taken from www.tasteofhome.com/recipes/veggie-topped-polenta-slices/ (may not work)