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