Recipe for Baked Polenta with Summer Vegetables
February 23, 2016
A recipe to use summer garden harvests of zucchini and basil. At some point over the summer period it is common to have a pile of zucchini lined up on the kitchen bench and no inspiration to be found anywhere. This was my situation last week. While I was wracking my brain for a new recipe idea I recalled a conversation with a friend’s partner. I had served baked polenta fries to go with dinner and she told me her mum makes slices and fills them with vegetables. At the time I tucked it away in my mind to recall as I loved the sound of it. It was that comment that inspired this dish.
Most gardeners have their favourite version of basil pesto that makes it way onto the meal table at this time of year. Polenta absorbs a great deal of liquid and flavour so it may seem like you are adding a lot of pesto, and you are! It does make a large serving that will serve many people, or last for a few meals.
This baked polenta was served with chicken for our dinner, it would pair equally well with fish or on it’s own to fill a lunch box. The kids didn’t love this dish although they did eat it. In saying that they also are not huge fans of polenta fries, something I struggle to understand!
The included flavours are not ones the kids would normally object to.
This is my recipe for baked polenta made with pesto and zucchini. I hope that you love it.
You can prepare the polenta a day in advance and bake as needed
What do you have an abundance of in your garden? What are you making with it?
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