Extra decadent and extra yummy! Definitely worth a try
I'm not sure the zucchini butter needs all 6 Tbsp of butter, next time I make this recipe I"ll try it with 4.
Zucchini Butter Polenta
Serves 4 as a side
6 Tbs unsalted butter
Large pinch chili flakes
Garlic, to taste and as you like
1 lb. zucchini (about 1 large), grated
1/2 cup traditional polenta
1 tsp kosher salt, divided
1/4 cup crème fraîche or sour cream
1/3 cup grated Parmesan
Flaky sea salt fresh ground pepper
Large handful of spinach, finely chopped *optional
Handful fresh basil, finely chopped
Fresh grated Parmesan
Toasted Pine nuts
Calabrian chili, chili oil or good olive oil
Preheat a sauté pan over medium heat and add butter. While foaming, add chili flakes and garlic.
As garlic softens, add zucchini and stir to coat raising heat slightly. Sprinkle on 1/2 tsp salt and a few turns of pepper and allow zucchini to “melt,” as soon as it begins to simmer, lower heat and stir occasionally while you cook the polenta.
Bring 2 1/4 cups of water to a boil, lower heat and slowly pour in polenta while whisking to avoid clumping. Continue stirring with a wooden spoon until polenta is creamy. If you need to add more water, be sure to add boiling water 1/4 cup at a time (refer to package directions recommend cooking time, usually 15-20 minutes).
Once creamy, stir in crème and Parmesan
Add spinach and basil to the melted zucchini and cook for about 2 minutes.
Stir zucchini mixture into polenta and check seasoning and garnish as you like ENJOY!