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Creamy Polenta with Vegetables
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Larissa Paganini
@trivialnadabasico- Ingredients
- Recipe
- Instant Polenta2 cup
- Homemade vegetable broth1 l
- Italian Zucchini1 unit(s)
- cherry tomato200 g
- Buffalo Mozzarella1 cup
- Basil1/2 cup
- Olive oil to taste
- Salt to taste
- Squeezed garlic5 unit(s)
- Bring the vegetable broth to a boil.
- Meanwhile, prepare the ingredients: Cut the zucchini into medium cubes, with the skin. Cut cherry tomatoes in half Cut the buffalo mozzarella balls in half (if using the larger one, cut in 4). Squeeze the garlic cloves.
- Take a skillet to the fire, add the oil and sauté the garlic. Add the zucchini and cook over medium heat. (Do not leave the heat low so as not to add water).
- When the zucchini is cooked, turn it off, add the tomatoes, buffalo mozzarella and basil. Add another drizzle of oil and set aside.
- Add the instant polenta to the vegetable stock and cook according to package directions. (Usually 5 minutes). Add butter or oil to finish.
- Place on plate and top with vegetables.
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