Appetizers
Polenta Bruschetta with Zucchini alla Scapece
Preparation
30 min
Cooking time
20 min
Portions
6–8
Plan about 12 hours of refrigeration (overnight) for the cooked polenta.
Ingredients
Preparation
- Boil and salt the water. Cook the polenta according to package instructions, stirring until thick. Remove from the heat and stir in the butter and Parmesan.
- Spread the cooked polenta onto a baking sheet lined with parchment paper, about 1 cm thick. Refrigerate until firm, preferably overnight.
- Preheat the oven to 425°F.
- Cut the chilled polenta into slices or squares. Lightly toss in cornmeal to coat.
- Brush the polenta slices or squares lightly with extra virgin olive oil on each side and bake in the preheated oven for 7 to 10 minutes, or until golden.
- Heat the neutral oil in a deep pot until it reaches 360°F.
- Fry the zucchini slices for 5 to 7 minutes, until light-golden brown.
- Transfer the fried zucchini to a dish lined with paper towels to drain the excess oil. Season with salt and pepper to taste.
- Transfer the fried zucchini slices to a bowl. Toss them with the white wine vinegar condiment, chopped mint, and lemon zest.
- Top the grilled polenta slices or squares with the zucchini mixture. Serve warm or at room temperature. Buon appetito!
