Polenta With Zucchini and Tomatoes

1 clove garlic, minced
1 Tbsp. olive oil (optional)
1/4 cup tomato or spaghetti sauce
1 medium tomato, chopped
1 tsp. salt
2 medium zucchini, sliced thinly
1 pkg. vacuum-packed, ready-to-eat polenta, cut into bite-size pieces

• In a nonstick pan, sauté the garlic in olive oil (if desired), or just heat it with the tomato sauce, tomato, salt, and zucchini over medium heat. Stir regularly until the zucchini starts to soften.
• Add the polenta and cook for several more minutes until well done.
• Serve hot.

Makes 4 servings