Creamy Polenta Topped with Zucchini and Tomato Ragout by Layla Nazari
Creamy Polenta Topped with Zucchini and Tomato Ragout The polenta lands hot and smooth, with a faint crunch at the edges if you scoop from the pan right away.
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Ingredients
- 1 pc onion
- to taste salt
- to taste black pepper
- 4 cups water
- 2 cloves garlic
- 1 bunch parsley
- 3 tbsp olive oil
- 1/2 tsp sugar
- 2 pc zucchini
- 50 g parmesan cheese
- 1/2 bunch mint
- 1 cup polenta (cornmeal)
- 400 g tomatoes (canned or fresh)
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