Vegetable Polenta Bake

Preheat oven to 375ºF. In a medium-sized skillet, heat olive oil and add zucchini and broccolini. Cook until soft, about 8 minutes. Season with Italian seasoning. Set aside in oven safe skillet or Pyrex.

In a medium-sized saucepan, bring water to a boil. Add cornmeal and whisk consistently for about 5 minutes. When smooth, add heavy cream, goat cheese, salt and pepper, and continue whisking for 3 more minutes.

Once the polenta is smooth and creamy, pour the mixture over the zucchini and broccolini. Top the mixture with cherry tomatoes and crumbled goat cheese. Bake for 20 minutes and enjoy!