Short
Arnold
Lara MTomato and Zucchini Polenta with Lemon Sauce
June 27th 2006 03:37
This is a recipe created by my very talented sister Tamara.
Tamara's Quick Tomato and Zucchini Polenta with Lemon Sauce
(Serves 2)
Ingredients:
1.5 cups polenta
2 small zucchinis
1 small capsicum (red pepper)
1 large tomato, diced
1 handful of fresh coriander leaves
1 small handful of grated parmesan cheese
Olive oil
Butter
Paprika
Salt
Lemon sauce:
1 tablespoon fresh lemon juice
2 tablespoons Greek yoghurt
2 tablespoons mayonnaise
Method:
Slice the zucchini and capsicum into small, similarly sized pieces. Heat a little olive oil in a fry pan and add the zucchini and capsicum, cooking until soft and slightly charred on each side. Meanwhile add polenta,1.5 cups of cold water, 2 cups of boiling water and a little salt to a small saucepan. Bring the mixture to the boil, stirring constantly. The polenta is cooked when all the water has been absorbed and polenta comes away from the sides of the pan easily. This should take about 10 minutes but you can taste the polenta to check if it is ready – it should be soft and moist. Divide the polenta onto two plates and place bit of butter on the top. Add diced tomato, coriander, parmesan and the cooked zucchini and capsicum. Top with a generous sprinkling of paprika. Combine lemon sauce ingredients and serve on the side.
HOT TIP: For a more European flavour, substitute the zucchini with fried eggplant slices and add kalamata olives
Tamara's Quick Tomato and Zucchini Polenta with Lemon Sauce
(Serves 2)
Ingredients:
1.5 cups polenta
2 small zucchinis
1 small capsicum (red pepper)
1 large tomato, diced
1 handful of fresh coriander leaves
1 small handful of grated parmesan cheese
Olive oil
Butter
Paprika
Salt
Lemon sauce:
1 tablespoon fresh lemon juice
2 tablespoons Greek yoghurt
2 tablespoons mayonnaise
Slice the zucchini and capsicum into small, similarly sized pieces. Heat a little olive oil in a fry pan and add the zucchini and capsicum, cooking until soft and slightly charred on each side. Meanwhile add polenta,1.5 cups of cold water, 2 cups of boiling water and a little salt to a small saucepan. Bring the mixture to the boil, stirring constantly. The polenta is cooked when all the water has been absorbed and polenta comes away from the sides of the pan easily. This should take about 10 minutes but you can taste the polenta to check if it is ready – it should be soft and moist. Divide the polenta onto two plates and place bit of butter on the top. Add diced tomato, coriander, parmesan and the cooked zucchini and capsicum. Top with a generous sprinkling of paprika. Combine lemon sauce ingredients and serve on the side.
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