Best Zucchini Polenta Recipes

POLENTA WITH ZUCCHINI AND TOMATOES

Steps:

• Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
• When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.

ZUCCHINI POLENTA

Steps:

• Mix the cornmeal and water together in a small bowl.
• Bring the broth and salt to a boil in a saucepan over medium-high heat.
• Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
• Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
• Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
• Spoon tomato sauce over the top; sprinkle with parmesan cheese.
• Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
• Let stand 5 minutes, then cut into squares to serve.

POLENTA WITH ZUCCHINI, PEPPERS AND CHEESE

Steps:

• Wash, trim and seed red peppers; dice fine.
• Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
• Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
• Bring chicken stock to boil in a covered pot.
• Grate cheese.
• Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
• When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.

ZUCCHINI POLENTA TART

Steps:

• Cook the polenta Preheat the oven to 220°C. Pour the polenta in a 10-inch springform tart pan. While the polenta cooks, rinse the zucchini, trim the ends, and slice thinly, Heat a little olive oil in a large pan, add in the zucchini slices, sprinkle generously with salt, pepper and herbes de provence, and toss to coat. cook on medium-low heat for twenty **but make sure not to turn them to mush. Transfer to a colander, and leave to drain. Put the polenta into the oven for about fifteen minutes, until the top of the polenta turns crusty and golden. Remove from the oven, remove the sides of the springform pan put the disk of polenta on a cookie sheet, and return to the oven for another ten minutes, until the sides are also crusty and golden. Remove from the oven. Flip the disk of polenta, remove the bottom of the springform pan (or the parchment paper) and return on cookie sheet (the not-yet-crispy side will face upwards, the crispy side downwards) and into the oven for a final ten to fifteen minutes, until the disk of polenta is crisp all over. Remove from the oven, and arrange the zucchini slices harmoniously over the top of the polenta disk. Return into the oven for about ten minutes, top with freshly grated parmesan, cut in slices and serve -- warm, at room temperature or cold.

ZUCCHINI BACON POLENTA STACK

Steps:

• Gather and prep ingredients.
• Melt butter in small nonstick skillet over medium heat.
• Add polenta and zucchini slices; lightly sprinkle with seasoned salt; fry over medium heat until just beginning to lightly brown on all sides.
• Remove polenta to warm plate; arrange zucchini on top of polenta; sprinkle with a pinch of cheese.
• Place bacon in skillet to reheat for several seconds, then arrange over zucchini; sprinkle with a pinch of cheese.
• Break egg into skillet, adding a bit more butter if needed. Fry over medium heat for about 2 minutes (until egg white is mostly cooked,) then turn egg over to cook for another 15 to 30 seconds (depends on how well done you prefer your egg, but "over easy" is best in my opinion.)
• Place fried egg on top of stack; sprinkle with a pinch of cheese, chives and some bacon bits (if available.) Garnish as desired; serve immediately.
• **NOTE: Rolls of polenta may be found in the grocer's refrigerator case or on the shelf close to the pasta. Two or three servings can be made at the same time if you use a larger skillet.