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- Creamy polenta with sweetcorn and courgette
Creamy polenta with sweetcorn and courgette
Nutrition facts per serving:
- Energy in kcal about 371
- Fat about 12g
- Carbohydrates about 46g
- Protein about 15g
This is needed
This is needed
for 2 people
Topping
- 1 tbsp olive oil
- 480 g pre-cooked sweetcorn
- 0.25 tsp salt
- 1 courgettes, cut into cubes
- a little pepper
Polenta
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- 4 dl water
- 0.25 tsp salt
- 70 g fine polenta
- 40 g grated Parmesan
- a little pepper
And that's how it's done
And that's how it's done
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.
