1 roll of polenta, preferably sun dried tomato
2 cloves fresh garlic, minced
4-5 fresh basil leaves
1 teaspoon each fresh rosemary and thyme
1 cup pasta sauce of your choice, I like roasted garlic
1/4-1/2 cup walnuts
thinly sliced zucchini pieces (as much as desired)
1 tablespoon olive oil
salt and pepper
Slice desired amount of polenta into 1/2 in. thick slices. Put oil in pan, saute garlic for 15-20 seconds. Add polenta, cook until golden. Add pasta sauce, zucchini and herbs and gently combine with polenta. Take off heat and add walnuts, salt and pepper.