Polenta Bruschetta with Zucchini alla Scapece - Stefano Faita
Leave the croutons out of it, polenta takes over the aperitivo! Neapolitan flavours have inspired this fresh new take on the classic bruschetta.
Ingredients
- 750 ml (3 cups) water
- 250 ml (1 cup) polenta (coarse cornmeal), plus more for coating
- 125 ml (½ cup) Parmesan, grated
- 45 ml (3 tbsp) Stefano extra virgin olive oil
- Neutral oil, for frying
- 3 medium-sized zucchini, thinly sliced
- Salt and freshly grounded pepper, to taste
- 45 ml (3 tbsp) Stefano White Wine Vinegar Condiment
- 30 ml (2 tbsp) fresh mint, chopped
- 1 lemon, zest
More Like This
Polenta Bruschetta - Bloomcooking
bloomcooking.com
Polenta Bruschetta - Radhi Devlukia
radhi-recovery.adeelchohan.com
Zucchini and Feta Bruschetta | RICARDO
ricardocuisine.com
Simple Polenta Bruschetta - Brand New Vegan
brandnewvegan.com
Bruschetta
cooklist.com
Bruschetta Trio | Wow Italian Food
wowitalianfood.com
Recipes - Pesto Bruschetta - Giovanni Rana
giovanniranausa.com
Delicious Bruschetta Recipe - Authentic Italian Flavor
excitedfood.com