Cream Polenta With Sauteed Zucchini Recipe
Serving : 4 Servings
Ingredients
For sauteed zucchini;
- 4-5 zucchinis,
- 1 onion,
- 1 tomato,
- 1 tbsp tomato paste,
- 4 tablespoons olive oil,
- 2 teaspoons paprika,
- 1 clove garlic,
- 1 cup hot water if needed,
- Salt.
For cream polenta;
- 2 cups cornmeal,
- 6 cups hot water,
- 1 tbsp butter,
- 1/2 cup grated parmesan,
- Salt.
Preparation
- Finely chop the onion and garlic and sauté in olive oil until tender,
- Add the tomato paste and stir for 1-2 mins,
- Add the paprika and stir,
- Add the chopped zucchini to the pan,
- Put the lid on and cook on low heat until all the veggies change color,
- Peel the tomato and chop into small cubes, then add it to the pan,
- Add the water,
- Cook until all the veggies are soft and tender stirring occasionally,
- Add the salt, stir and remove from heat,
- For polenta put water and salt in a deep pan,
- When it starts to simmer ad cornmeal step by step and stir constantly,
- Cook until all the lumps are dissolved,
- Cover the lid and cook for 20-25 mins.,
- Add butter and parmesan and stir,
- Cook for another few mins. and remove from heat,
- Serve sauteed zucchini on top.
Bon appetit...
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