Polenta with Zucchini Vegetable
Polenta with zucchini vegetable is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 ml vegetable broth
- 225 g cornmeal
- oil (for greasing the baking sheet)
- 800 g Zucchini
- 60 g sun‑dried tomatoes (in oil)
- 1 bunch Basil
- 50 g black olives (pitted)
- 2 tbsp olive oil
- Salt
- ground pepper
- 20 g butter
Instructions
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1.
Bring the vegetable broth to a boil in a large pot. Stir in the cornmeal and simmer on low heat for 20 minutes until thickened. Spread the polenta into a 1 cm thick layer on an oiled baking sheet and let cool.
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2.
Wash, trim, and cut the zucchini into pieces. Drain and finely chop the tomatoes. Wash, pat dry, and slice the basil into strips. Cut the olives into chunks.
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3.
Sauté the zucchini pieces in hot olive oil until browned, season, then cover and steam for about 5 minutes. Fold in the tomatoes, olives, and basil; season with salt and pepper. Cut the cooled polenta into triangles or diamonds and fry each side in hot butter until golden brown. Serve with the zucchini ragout.
