Polenta With Zucchini and Tomatoes

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind