Soft polenta with courgette and parmesan
Creamy polenta with a little parmesan, topped with courgette cooked down in olive oil and basil.
25 minutes, serves 2. About 229 g a serving, with 8 g of fat and 4 g of fibre in it.
Who this suits
Munchable's rules clear this recipe for all seven conditions, read at the strictest setting the app offers.
Ingredients
- 120 g quick cook polenta
- 2 courgettes, diced
- 20 g parmesan, finely grated
- 2 tsp olive oil
- 2 tbsp basil, torn
- 1 tsp salt
Method
- Heat the oil in a frying pan and cook the courgette over a medium heat for 10 minutes, stirring now and then, until soft and golden at the edges.
- Meanwhile bring 600 ml of water to the boil in a saucepan with half the salt. Pour in the polenta in a steady stream, whisking all the time.
- Turn the heat right down and cook for 5 minutes, stirring often, until thick and smooth. Add a splash more water if it stiffens.
- Take the polenta off the heat and beat in the parmesan and the rest of the salt.
- Spoon the polenta into two bowls, pile the courgette on top and scatter over the basil.
How this recipe was checked
The quantities above are the whole of it. The ingredient list Munchable reads, how much of the dish each ingredient makes up, and the fat and fibre in a serving are all worked out from those grams, so there is no second copy of the recipe to fall out of agreement with this one.
Checked against this recipe as written. Swap an ingredient or change the portion and the check changes with it. Munchable is a wellness tool, not medical advice, and it never tells you a food is free from anything.
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