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

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

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Zucchini Blossoms with Polenta

Ingredients

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