My sister Christy and my brother Brad were going on the other day about waffling different foods (other than actual, traditional waffle batter). They mentioned brownie batter and hash browns. I said I wanted to try waffled polenta.  I had this sleeve of store bought precooked polenta sitting in my pantry for a month. And I finally decided to try waffling it. What a simple delicious dinner this turned out to be!  With the zucchini and tomatoes it was super summery, simple, and healthy!  I can’t express how nice it is when a meal comes together! Now I can’t stop thinking about food waffling possibilities! All manner of cookie dough, mashed potatoes (all manner), batters of all types (e.g. brownie, blonde, cake), grains (e.g. quinoa, oatmeal).  I think you understand what I’m trying to say. I guess my bottom line is this; if you catch me deep in thought I’m probably not thinking about ways to solve the world’s problems. I’m most likely pondering the properties of a particular food and whether or not I can forcibly squeeze it between two scorching hot ridged plates of metal in order to cook it and also make it look cool!

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Waffled Polenta

Ingredients

• 1 18 oz. sleeve pre-cooked polenta (I used: Food Merchants Organic Sundried Tomato Garlic) cut into 8 equal slices
• cooking spray
• 8 oz. cherry or grape tomatoes halved
• 1 large zucchini chopped into bite sized pieces
• S & P
• 1 to 2 oz. Parmesan for garnish and flavor

Instructions

1. Heat your waffle iron (I used a Belgian waffle iron. You may want to cut your polenta thinner if you are using a regular one)
2. Coat the heated iron with a thin layer of cooking spray.
3. Place slices of polenta on iron.
4. Using oven mittens (The slices are thick so you will have to use a little force, use oven mittens so you won’t burn yourself!), press iron down until it closes all the way.
5. Let the polenta cook about 2 minutes past the point of the waffle iron indicator.
6. Remove from iron with a spatula and fork.
7. Place, on a pan, in a warm oven while you cook the other polenta rounds and the topping.
8. While the polenta cooks coat a medium sauté pan with cooking spray.
9. Sauté zucchini and tomatoes over medium high heat until they just barely starts to brown (you want to retain the shape of the tomatoes and the crunch of the zucchini).
10. Season with Kosher salt and fresh ground black pepper.
11. Place two polenta waffles on each plate, top with tomatoes and zucchini, and garnish with Parmesan. EAT!!!