Homemade Polenta w/ Fire-Roasted Tomatoes

I found a can of Safeway Fire-Roasted Tomatoes on sale 10/$10. What a deal! I stocked up and bought a bunch of cans. Later that night I created this yummy Italian veggie dish. The colors just pop of the plate and the fire-roasted flavors are amazing!




















Ingredients:
1 cup milk
1 cup chicken stock
1/2 cup yellow cornmeal
1/2 cup shredded mozzarella cheese
1/2 can of fire roasted tomatoes
1 tbsp olive oil
1/2 cup zucchini
1/2 cup sunburst squash
3 cloves of garlic (minced)
Fresh basil


Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a small 6in baking dish.
2. In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the mozzarella cheese.
3. Pour the polenta into the prepared baking dish.
4. Bake for 10 minutes.
5. In the meantime, pour the olive oil in a saucepan and saute minced garlic on medium heat.
6. Slice zucchini & sunburst squash in 1/4 inch slices and add to the saucepan.
7. When the vegetables have slightly browned, add the fire roasted tomatoes & some fresh basil to the saucepan and warm thoroughly.
8. Cut polenta to any shape desired, place on a plate, and top with the tomato mixture.
9. Garnish with more fresh basil and enjoy!