1 clove garlic
1 sprig mint
olive oil to taste
1.2 l water
250g cornmeal for polenta
2 large eggs
2 Tablespoons Grana Padano (or Parmesan cheese) to taste
corn bread crumbs as needed for the pan
Prepare the washed and sliced zucchini with the garlic.
(If necessary add a cup of water).
When cooked combine mint leaves, a little oil, salt and stir.
Prepare the polenta by pouring the the cornmeal in boiling salted water, stirring constantly.
Polenta must be soft.
Let it cool a bit then add the eggs, cheese, zucchini and mix well.
Pour the mixture into an oiled baking dish sprinkled with cornbread crumbs.
The thickness should not exceed 1-inch high.
Bake at 350ºF for about 30 minutes.
Cut into squares or rectangles and serve warm or cold.