Fried Polenta With Zucchini Salsa

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When summer comes around, low key and low heat are admirable qualities in any meal. The farmers market is (finally) full of fresh produce, and we try to eat as much of it as possible. Good produce doesn’t tend to need much fussing to be delicious, and that’s the excuse I use to make very simple meals.

While this recipe does take some time, it’s mostly hands off. You make the polenta, pour it into a pan, and let it cool in the fridge until you’re ready to cook. You mix together the salsa and let it marinate for a few hours. Fry up the polenta, top with the salsa, and you’re good to go.

Original recipe from Love and Lemons

Polenta

  • 1/2 c cornmeal/polenta
  • 2 c water
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Lightly oil an 8X8 pan and set aside. In a medium saucepan, combine the cornmeal, water, garlic powder, and salt and bring to a boil. Cook until the mixture has become creamy and slightly thicker, about 4-5 minutes, whisking often. Pour into the prepared pan, let cool slightly, and place in the fridge until ready to use.

Zucchini Salsa

  • 1 zucchini, diced small
  • 1/2 of a serrano pepper, minced
  • 1 cup cherry tomatoes,¬†quartered
  • 1 tablespoon olive oil
  • zest & juice of 1 lime (more as needed)
  • 1 teaspoon white wine vinegar
  • Salt and pepper

Combine all of the ingredients in a medium bowl and stir to combine. Taste and adjust seasonings accordingly. I wound up adding the juice and zest of another half of a lime, since I love things to be sour. Place in the fridge to marinate for a few hours, stirring occasionally. Just before you serve it, make sure to taste again and see if it needs a little more salt/citrus. The heat from the pepper will build more the longer you let it marinate.

Fried Polenta

  • Cooked/chilled polenta
  • 2 tbsp butter

Take the polenta out of the fridge and cut into squares/triangles. Heat the butter in a sauce pan over medium heat. Cook a few pieces of polenta at a time til slightly golden on each side, making sure not to overcrowd the pan. Serve with a mound of the zucchini salsa and enjoy.

 

 

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