recipeworld

In general, the way that I invent new recipes is to start with something that I know really well (for example, polenta or pasta) and then to embellish it with flavors that I like.

I used to make polenta quite often, but I hadn’t in a long time until this Peachy Polenta. Having the bag of cornmeal out inspired me, though.

I have made Parmegiano-Reggiano polenta before, as a side dish, but I wanted to make it more filling, as something I could have for my whole dinner. I had some fresh zucchini in the fridge, and so this polenta came to be!

I always have plain yogurt in the fridge: I eat it for breakfast, but I also throw it into some dishes that should be creamy but that I don’t want to make higher in calories and fat. You really shouldn’t cook plain yogurt, unless it’s strained, or it will curdle, but tossing it into something that’s already been cooked is a nice treat.

Polenta with Zucchini

¼ cup cornmeal
1 cup milk
2 tsp. olive oil
1 zucchini, sliced
½ onion, diced
½ cup parmesan cheese
1 small container plain yogurt

Heat the milk in a saucepan over medium heat or in a microwave until hot, but not boiling. Add the cornmeal, stirring constantly until the polenta has thickened to a porridge consistency. You may need to add water as it cooks. Stir in half of the parmesan cheese as well as some salt and freshly ground black pepper. Cover.

In a frying pan, heat the oil over medium-high heat. Add the onion and a pinch of salt and cook until translucent. Add the sliced zucchini. Cook on one side until browned, about two minutes, and then flip and cook the other side. Add the yogurt to the polenta, and then stir the zucchini and onion mixture into the polenta. Serve with the extra cheese on the side.