Author :: Mrs Liz
Category :: Side Dish Recipes
Ingredients ::
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 2 ribs celery, diced
- 2 Tablespoons cooking oil (divided)
- 3 medium zucchini OR other summer squash, in small chunks
- 2 tomatoes, chopped (fresh or canned)
- 1 cup vegetable stock OR water
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1-1/4 teaspoons salt (divided)
- dash of pepper
- 1/4 cup chopped fresh parsley OR coriander
- 1/4 cup whole-wheat flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup cornmeal
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon brown sugar
- 1/2 cup grated Cheddar cheese (optional)
Makes: 6 servings
Saute onion, green pepper and celery in 1 tablespoon of the oil until soft. Add zucchini, tomatoes, vegetable stock, chili powder, cumin, oregano, 1 teaspoon of the salt, and pepper. Cook, covered, until zucchini is nearly done, about 10 minutes. Stir in parsley.
In bowl, sift together flour, remaining 1/4 teaspoon salt, baking soda and powder. Stir in cornmeal.
In mixing bowl, beat together egg, remaining 1 tablespoon oil, buttermilk and brown sugar. Add dry ingredients to the wet ingredients and mix until moistened.
Pour half of the vegetables into a greased 8 x 8 inch baking dish. Spread with polenta mixture. Pour remaining vegetables over the top. Polenta will rise to top during baking and absorb flavors of the vegetables.
Bake at 400 degrees for 20 to 25 minutes or until topping is cooked.
If desired, add cheese during the last 5 minutes of baking.
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