Mozzarella and Vegetable Polenta Recipe | DFM | DFM

Ingredients

• 1 Tbsp (15 mL) olive oil, divided
• 2 zucchinis, halved lengthwise and sliced 1/4 inch thick
• 1 yellow summer squash, halved lengthwise and sliced 1/4 inch thick
• 1 onion, chopped
• 6 garlic cloves, minced
• 1 tsp (5 mL) minced fresh thyme
• 1-2 cup (250-500 mL) cherry tomatoes, stemmed and halved
• salt and pepper, to taste
• 4 oz (120 g) Canadian fresh Mozzarella cheese, cut into 1/2 inch cubes
• 2 Tbsp (30 mL) Canadian shredded Parmesan cheese
• 1/4 cup (50 mL) chopped fresh basil
• 2 cups (500 mL) milk
• 2 cups (500 mL) of water
• 1 cup (250 mL) coarse-ground polenta
• 1/3 cup (75 mL) Canadian grated Parmesan cheese
• 1 Tbsp (15 mL) butter
• Use bocconcini as an alternative to fresh mozzarella.