Creamy polenta with sweetcorn and courgette

Creamy polenta with sweetcorn and courgette

Total: 20 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 371 kcal
, Fat: 12 g
, Carbohydrate: 46 g
, Protein: 15 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Topping

1 tbsp olive oil
480 g pre-cooked sweetcorn
1 courgette, cut into cubes
¼ tsp salt
a little pepper

Polenta

4 dl water
¼ tsp salt
70 g fine polenta
40 g grated Parmesan
a little pepper
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How it's done

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Topping

Heat the oil in a frying pan. Fry the corn cobs in the same pan for approx. 5 mins. all over, remove. Remove the corn kernels from the cobs. Fry the courgette in the same pan for approx. 5 mins., stirring occasionally, then return the sweetcorn to the pan, season.

Polenta

Bring the water to the boil, season with salt, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the cheese, season. Serve the polenta with the topping.

Good to know
Tip: Garnish with 2 sprigs of torn oregano.

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