Zucchini Creole on Polenta

This Southern dish is very reminiscent to ratatouille which makes sense, as Louisiana and parts of the South had been French territories. The creole tastes very nice on the polenta and makes a nice dinner on a warm summer’s eve.

Serving Size: 4

Ingredients:

• 1 cup polenta (corn meal)
• 4 cups water
• pinch salt
• 1 tablespoon oil
• 2 med. zucchini, sliced
• 2 stalks celery, cut in small pieces
• 1 lg. onion, chopped
• 1 green bell pepper, cut into thin strips
• 1 clove garlic, minced
• 8 ounces mushrooms, sliced
• 2 teaspoons basil, crumbled
• 1 tablespoon oil
• salt and pepper to taste
• pinch sugar
• 2 tomatoes, peeled and chopped
• generous pinch Cajun seasonings

Directions:

To make the polenta:

1. Bring the 4 cups of water, with salt and oil to a boil.
2. When the water is boiling, add the polenta and begin to stir.
3. Be very careful when the polenta comes to a boil as the bursting bubbles can burn.
4. The polenta is ready when the corn meal has absorbed all the water and become thick.
5. Pour the polenta into a greased casserole dish and allow to cool and harden. (at least 1/2 hour to 1 hour).

Meanwhile to make the creole:

1. Heat the oil in a large frying pan.
2. Saute the onion, celery and bell pepper pieces.
3. Add the zucchini and mushrooms and saute until they begin to soften.
4. Add the tomatoes, basil and Cajon seasonings.
5. Taste and further season with salt and pepper.
6. Cut the polenta into squares of individual serving sizes
7. Serve the vegetables over the polenta, garnish with a bit of chopped basil or parsley.