Thinking what to bring to a dinner party or gathering can be hard. But with this Zucchini Polenta Slice recipe from The Vegetarian Guide cookbook everyone will be going in for more. The only thing you’ll have to worry about is to be sure to make enough for everyone to have seconds.
15 g (1⁄2 oz) butter
60 ml (2 fl oz) olive oil
250 g (9 oz) zucchini (courgette), grated
750 ml (1.6 pints) vegetable stock
175 g (6 oz) instant polenta salt and black pepper
40 g (1 1⁄2 oz) Parmesan, finely grated
Lightly butter a shallow 22 cm (8 1⁄2 in) square roasting tin. Heat the butter and 1 tablespoon of the oil in a large frying pan. Fry the zucchini for 3–4 minutes, stirring frequently, until softened but not browned. Remove from the heat.
Bring the stock to the boil in a large saucepan. Sprinkle in the polenta, stirring with a wooden spoon, and continue to stir for 5 minutes or until the polenta thickens and begins to come away from the sides of the pan. Remove from the heat and stir in the zucchini. Season to taste.
Tip the polenta into the roasting tin, spreading evenly, then sprinkle with Parmesan and leave for 1 hour to cool and set.
Heat a ridged cast-iron grill pan over a high heat. Cut the polenta into slices, brush with the rest of the oil and cook for 2–4 minutes on each side, until golden. Alternatively, cook under a preheated grill.
The Vegetarian Cooking Guide is now available for purchase.
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