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
Garnishes- Basil leaves 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!