Polenta Casserole

Polenta
2 cups polenta
2 tablespoons butter
1/4 cup parmesan cheese + 2 tablespoons, freshly grated
Salt and pepper to taste
Into 5 cups of boiling water add salt and slowly pour polenta in stirring constantly. Cook about 20 minutes stirring often. Add butter, cheese and pepper, and incorporate until thick and creamy.
Filling
2 zucchini, thinly sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
2 teaspoon rosemary, crushed
4 ounces goat cheese
1 teaspoon olive oil
Saute vegetables until tender in oil, add rosemary and set aside. To a well oiled 1-quart shallow baking dish, add 1/2 of polenta. Over polenta spread sauteed vegetables, dot with goat cheese, and sooth remaining polenta over top. Sprinkle with remaining Parmesan cheese and bake in 350 degree oven 20 to 30 minutes.