Sunday night polenta. Makes 1-2 servings.
Polenta, zucchini and goat cheese.
Cook 1/2 cup polenta in 1.5 cups boiling water with 1/2 tsp salt. Lower heat, stirring occasionally -Approx 30 min. Sauté sliced zucchini flipping on each side until starting to brown. Scoop polenta into oven safe dish. Press zucchini into top. Sprinkle goat cheese and Aleppo pepper on top. Broil for 5 min. Serve alongside greens.