Baked Vegetable And Cheese Polenta

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Clabber Girl


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4 1/4 cups water

a 14 1/2 ounce can chicken broth

3/4 cup thinly sliced scallion

1 cup fresh or frozen corn kernels (1 ear of corn)

1/2 teaspoon dried thyme

1-3/4 cups yellow cornmeal

8 ounces mozzarella, cut into 1/4 inch dice

2 tomatoes, seeded and chopped (about 2 cups)

1 medium zucchini, scrubbed and diced

1/2 cup chopped fresh basil leaves

2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons butter

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