Polenta with Zucchini and Tomato Sauce | SPC

Ingredients

• 1 tbsp extra virgin olive oil
• 2 French shallots, finely chopped
• 1 zucchini, coarsely grated
• 1 x (400g) can Ardmona diced tomatoes
• 200g instant polenta
• 1.5L vegetable stock
• 25g butter
• 2 large handfuls of finely grated Parmesan (or buffalotto), plus extra to garnish
• 1 tsp balsamic glaze
• Basil, to serve
• Salt and pepper