Polenta and zucchini cakes recipe Recipe - Better Homes & Gardens Australia
Zucchinni, cheese and rosemary pack these cakes full of flavour and will be ready in under an hour. Get the recipe for polenta and zucchini cakes here.
Ingredients
- 2 cups chicken stock
- 1 1/2 cups instant polenta
- 2 whole zucchini, grated, squeezed of excess liquid
- 1 cup grated parmesan
- 1 tbsp chopped rosemary
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