Polenta Bruschetta with Zucchini alla Scapece
Leave the croutons out of it, polenta takes over the aperitivo! Neapolitan flavours have inspired this fresh new take on the classic bruschetta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Cooking tools:
- Deep-fry thermometer
- Microplane
- Pastry brush
- Slotted spoon
- Wooden spoon
- Pot
- Saucepan
- Baking sheet
- Parchment paper
- Oven
- Stove
- Refrigerator
- Paper towel
- Plate
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
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
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