Zucchini Blossoms with Polenta

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

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

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