Teresa's Recipes
Garlic and Zucchini Polenta
Savor the creamy, comforting delight of Garlic and Zucchini Polenta, a dish that pays homage to the rustic Italian tradition of polenta, which has graced tables for centuries. This recipe harmoniously blends the earthy flavors of creamy polenta with the bright, fresh notes of sautéed zucchini and aromatic garlic. Each bite offers a luxurious texture, complemented by the sharpness of Parmesan cheese and the freshness of parsley, making it an irresistible choice for both a hearty main course or a sophisticated side dish. Perfect for a cozy evening or as an impressive dish for entertaining, this polenta will surely become a beloved favorite in your culinary repertoire.
Ingredients
- 4 cups Water
- 1 cup Polenta
- 1 teaspoon (to taste) Salt
- 1/2 teaspoon (to taste) Freshly ground black pepper
- 2 tablespoons Butter
- 3 cloves, minced Garlic
- 2 medium, diced Zucchini
- 1/2 cup, grated Parmesan cheese
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course / Side Dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 10g
- Carbs: 38g
- Protein: 8g
- Sodium: 400mg
- Sugar: 2g
Instructions
- In a large saucepan, bring 4 cups of water to a boil over medium-high heat.
- Slowly whisk in 1 cup of polenta, reducing the heat to low. Stir continuously with a wooden spoon to prevent lumps from forming.
- Cook the polenta, stirring frequently, for about 20 minutes or until it thickens and pulls away from the sides of the pot.
- While the polenta is cooking, melt 2 tablespoons of butter in a separate skillet over medium heat.
- Add the minced garlic and diced zucchini to the skillet. Sauté for about 5 minutes, or until the zucchini is tender and slightly golden. Season with salt and pepper to taste.
- Once the polenta has thickened, remove it from the heat and stir in 1/2 cup of grated Parmesan cheese until melted and creamy.
- Fold the sautéed garlic and zucchini mixture into the polenta and stir to combine evenly.
- Serve the garlic and zucchini polenta hot, garnished with fresh chopped parsley for a vibrant pop of color and flavor.
Tips
- For a creamier texture, you can replace some of the water with vegetable broth.
- Feel free to add different vegetables like spinach or mushrooms to the sauté for added flavor and nutrition.
- If you prefer a vegan version, substitute the butter with olive oil and omit the cheese or use a dairy-free alternative.