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!
Start with the zucchini butter. In a heavy-bottomed sauté pan, melt the unsalted butter until foaming. Add in the chili flakes and garlic and sauté 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!
To make the Zucchini Butter Polenta, you will need the following ingredients:
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.
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.
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.
Once the polenta is creamy and cooked through, stir in ¼ cup crème fraiche and ⅓ cup grated Parmesan and mix until fully combined.
Stir a large handful of finely chopped spinach and a handful of finely chopped basil into the melted zucchini. Cook for about 2 minutes.
Stir the hot zucchini butter into the polenta.
Serve immediately, topped with fresh basil leaves, more grated Parmesan, toasted pine nuts, and Calabrian chili or chili oil to taste.
Make this flavorful and luscious Zucchini Butter Polenta, and enjoy the ultimate summer comfort food. Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.
Bro, this polenta rocked our night! 🤩
Delicious Zucchini Polenta!
This Zucchini Butter Polenta was superb. I made it for a family dinner and everyone loved it. The creaminess and flavors were just great, and it reminded me of summer meals with my grandparents.
Delicious! This recipe brought my family together around the table. The zucchini butter adds such a rich flavor, and my kids loved every bite. Perfect for summer nights when the garden’s full of zucchinis.
Delicious! Made this polenta for our family picnic. Everyone loved it, especially my kids!
Delicious and easy!
Delicious! I made this during a summer gathering, and everyone loved it. The zucchini butter added such a unique flavor. Perfect for warm evenings!
I made this Zucchini Butter Polenta for a family dinner and everyone loved it! So creamy and full of flavour, my pride was sky-high.
