Food, Recipes

Zucchini and polenta slice with broccoli pesto

Zucchini and polenta slice with broccoli pesto

INGREDIENTS

  • 2 2/3 cups (665ml) Massel Chicken Style Liquid Stock
  • 2 2/3 cups (665ml) milk
  • 1 1/2 cups (255g) instant polenta
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup (120g) fresh ricotta
  • 20g unsalted butter
  • 3 small zucchinis
  • 1 white zucchini, very thinly sliced into rounds (we used a peeler)
  • 1 yellow squash, very thinly sliced into rounds (we used a peeler)
  • Micro herbs, to serve

BROCCOLI PESTO

  • 150g broccoli, cut into florets
  • 1/2 cup firmly packed basil leaves
  • 1 small garlic clove, chopped
  • 1/4 cup (20g) finely grated parmesan
  • Juice of 1/2 a lemon
  • 1/2 cup (125ml) extra virgin olive oil

METHOD

  • 1.
    Preheat oven to 200°C. Grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging long sides.

  • 2.
    For the pesto, place all ingredients in a food processor and whiz until smooth. Cover with plastic wrap. Chill until needed.

  • 3.
    Place stock and milk in a saucepan over high heat. Bring to the boil then, stirring constantly, add polenta in a slow, steady stream. Reduce heat to low and cook, stirring, for 6-8 minutes until thick. Stir in parmesan, ricotta and butter. Season.

  • 4.
    Using a julienne vegetable peeler or mandoline, slice 2 zucchini into long, thin spaghetti-like strips. Add to polenta mixture with half the pesto and stir to combine.

  • 5.
    Transfer to prepared pan, and with wet hands, spread out evenly. Bake for 40 minutes or until golden. Cool in pan. Turn out onto a board and drizzle with remaining pesto.

  • 6.
    Thinly slice the remaining whole zucchini into rounds and scatter over slice with white zucchini, squash and micro herbs. Season and serve warm or cold.