- 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)
- 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)
- Coat the heated iron with a thin layer of cooking spray.
- Place slices of polenta on iron.
- 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.
- Let the polenta cook about 2 minutes past the point of the waffle iron indicator.
- Remove from iron with a spatula and fork.
- Place, on a pan, in a warm oven while you cook the other polenta rounds and the topping.
- While the polenta cooks coat a medium sauté pan with cooking spray.
- 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).
- Season with Kosher salt and fresh ground black pepper.
- Place two polenta waffles on each plate, top with tomatoes and zucchini, and garnish with Parmesan. EAT!!!