Zucchini Blossoms with Polenta

Name: Zucchini Blossoms with Polenta
Yield: Serves 4
Cuisine: Mexican
Ingredients: ½ teaspoon freshly ground black pepper; 20 ml fresh lemon juice, strained; 1 tablespoon shredded parsley leaves; 20 zucchini (courgette) blossoms, split in half lengthways; 2 tablespoons diced tomato; 1 teaspoon sea salt; 200 g green zucchini (courgettes), cut into fine julienne strips; 4 tablespoons corn kernels, blanched; 1 long red chilli, finely sliced; 2 golden shallots, finely diced; 2 tablespoons coarse polenta; 3 cloves garlic, minced; 50 ml olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Rather than the heaviness of a cornmeal quesadilla (in which the blossoms are traditionally cooked), I have combined the essential elements in a lighter manner with a modern twist. Perfect for summer eating, this dish can be served as a starter or as an accompaniment to grilled fish.

Ingredients

50 ml olive oil
3 cloves garlic, minced
2 golden shal

Americas
Mexico
Starter
Side dish
Vegan
Summer
Gluten-free

Method

Heat the oil in a frying pan and saute the garlic, shallot and chilli for about 2 minutes until softened.

Add the corn and cook for another minute until heated through.

Toss the zucchini strips through the polenta until coated then add to the pan and toss over heat to combine with the other ingredients. Add the blossoms, tomato and lemon juice and cook over moderate heat until s