Creamy Vegetable Polenta

Directions

1. Preheat oven to 350°. Spray 2-quart glass casserole with nonstick cooking spray; set aside.
2. Heat olive oil in 5-quart saucepan over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic and cook 30 seconds. Stir in broth and bring to a boil over high heat. With wire whisk, stirring constantly, slowly add cornmeal. Reduce heat to low and simmer, stirring frequently, 2 minutes. Stir in Hellmann's® or Best Foods® Real Mayonnaise, 4 tablespoons cheese and salt. Evenly spread in prepared casserole. Sprinkle with remaining 1 tablespoon cheese. Bake 20 minutes or until lightly golden. Serve warm.