- 6 tbsp Unsalted butter
- 1 pinch Chili flakeslarge, Calabrian
- 2 cloves Garlicminced or thinly sliced to taste
- 1 (about 1 lb) Zucchinilarge, grated
- ½ cup Polentatraditional
- 1 tsp Kosher Saltdivided
- ¼ cup Crème fraîche
- â…“ cup Parmesan cheesegrated
- Flaky sea salt
- Black pepperfresh ground
- 1 handful Spinachlarge, finely chopped
- 1 handful Basilfresh, finely chopped
For garnish:
- Basilfresh, to taste
- Parmesan cheesefresh grated, to taste
- Pine nutsto taste
- Chili flakesCalabrian or chili oil, to taste
Zucchini Butter Polenta
Soft and steamy, this Italian-style Zucchini Butter Polenta with plenty of Parmesan mixed in is deeply satisfying and summer-bright. Finish it off with a sprinkle of toasted pine nuts and a pinch of Calabrian chili flakes, a staple in the cuisine of the Calabria region, or chili oil for extra flavor. It’s fantastic!Â
Start with the zucchini butter. In a heavy-bottomed sautĂ© pan, melt the unsalted butter until foaming. Add in the chili flakes and garlic and sautĂ© briefly. Then add the shredded zucchini and toss. Sprinkle with salt and black pepper and stir again. Cook low and slow until the zucchini is supremely tender. In the meantime, make a batch of creamy polenta and stir in the crème fraiche and Parmesan cheese. Stir the chopped spinach and basil into the melted zucchini and cook for about 2 minutes. Finally, swirl the polenta with zucchini butter and serve immediately, garnished with fresh basil leaves, extra Parmesan, toasted pine nuts, and more chili. Enjoy!Â
To make the Zucchini Butter Polenta, you will need the following ingredients:
Steps to make Zucchini Butter Polenta
1 | Cook chili and garlic | 2 |
In a heavy-bottomed sauté pan over medium heat, melt 6 tablespoons unsalted butter. Once foaming, add in a large pinch Calabrian chili flakes and garlic to taste. | ||
2 | Add zucchini | 20 |
Once the garlic starts to turn golden, add in 1 grated zucchini and stir to coat, raising the heat slightly. Sprinkle with ½ teaspoon salt and a few grinds of black pepper and allow the zucchini to melt. Once at a simmer, lower the heat and cook, stirring occasionally, while you cook the polenta. | ||
3 | Cook polenta | 20 |
In a saucepan, bring 2 ¼ cups water and ½ teaspoon kosher salt to a boil. Lower the heat and slowly pour in ½ cup polenta, while whisking constantly to avoid clumping. Over the low heat, cook and stir with a wooden spoon until the polenta is creamy. If necessary, add more water. Be sure to add boiling water in small increments, referring to package instructions for the total recommended cooking time. | ||
4 | Add creme fraiche and Parmesan | 2 |
Once the polenta is creamy and cooked through, stir in ¼ cup crème fraiche and ⅓ cup grated Parmesan and mix until fully combined. | ||
5 | Add spinach and basil to zucchini | 2 |
Stir a large handful of finely chopped spinach and a handful of finely chopped basil into the melted zucchini. Cook for about 2 minutes. | ||
6 | Stir zucchini butter into polenta | 2 |
Stir the hot zucchini butter into the polenta. | ||
7 | Serve | |
Serve immediately, topped with fresh basil leaves, more grated Parmesan, toasted pine nuts, and Calabrian chili or chili oil to taste. | ||
Recipe Reviews
Delicious dish that combines the creamy texture of polenta with the rich flavors of zucchini cooked in butter.
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