Serves:4 as a side
10g unsalted butter
1 tbsp olive oil, plus extra for brushing and tossing
2 courgettes (about 350g), coarsely grated
1 garlic clove, crushed
½ tsp salt
125g instant polenta
4 tbsp grated parmigiano reggiano
1 Brush a 20cm x 25cm baking tin with a little oil. Heat the butter and 1 tbsp oil in a frying pan; fry the courgette and garli…
1. Brush a 20cm x 25cm baking tin with a little oil. Heat the butter and 1 tbsp oil in a frying pan; fry the courgette and garlic for 15 minutes, until soft and golden.
2. Bring 500ml water and the salt to the boil in a large pan. Pour in the polenta; cook for 5 minutes, stirring continuously. Stir in the courgette and cheese, then cook for a further 1-3 minutes, until very thick. Pour into the tin, spreading the mixture out (about 1 cm deep), then set aside for 30 minutes, or until firm.
3. Preheat the oven to 220˚C, gas mark 7. Cut the polenta into chunky chips and toss with a little more oil. Spread out on a parchment-lined baking sheet and roast for 25-30 minutes, turning halfway, until crunchy and golden. Serve warm. SF
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
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