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Cheesy polenta zucchini slice recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate zucchini slice with creamy polenta, tangy cream cheese, and savory parmesan.
Ingredients:
  • 1.20 gm sea salt flakes
  • 510.00 gm Salt Reduced Chicken Style Liquid Stock
  • 257.50 gm milk
  • 225.00 gm fine polenta
  • 62.50 ml finely grated parmesan
  • 50g cream cheese, chopped
  • 20.00 ml finely chopped fresh chives
  • 20.00 ml white wine vinegar
  • 18.20 gm extra virgin olive oil
  • Fresh flat-leaf parsley sprigs, to serve
  • Shaved parmesan to serve
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 2cm above the edges of the pan on all sides.
  • Grate 2 zucchini and place in a colander over a bowl. Add salt, mix, and let sit for 20 minutes. Squeeze out excess moisture with your hands and transfer to a bowl.
  • In a large saucepan, bring stock and milk to a boil over high heat. Gradually add polenta while stirring continuously with a wooden spoon. Reduce heat to low and cook for 10 minutes until tender, stirring constantly. Mix in Parmesan and cream cheese until smooth. Fold in grated zucchini and chives, then season with salt and pepper. Mix well to combine.
  • Transfer the creamy polenta mixture into the pan, ensuring a smooth top. Chill in the refrigerator for 4 hours or overnight until firm.
  • Slice the rest of the zucchini thinly into rounds, then transfer to a small bowl. Pour in the vinegar and oil, and mix well. Let it sit for 30 minutes until the zucchini becomes tender.
  • Place the sliced dish on a beautiful serving board. Add the delicious zucchini mixture, fresh parsley, and a generous sprinkle of extra parmesan. Drizzle any leftover vinegar mixture on top. Season with salt and pepper, then cut into pieces and serve.

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