Sweet Corn Polenta Recipe Recipes Recipe For Zucchini

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ZUCCHINI POLENTA



Zucchini Polenta image

Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.

Provided by ratherbeswimmin

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup water
2 cups chicken broth
1/2 teaspoon salt
1 large zucchini, shredded and drained on a paper towel
3/4 cup grated cheddar cheese
1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) can tomato sauce
1/4 cup grated parmesan cheese

Steps:

  • Mix the cornmeal and water together in a small bowl.
  • Bring the broth and salt to a boil in a saucepan over medium-high heat.
  • Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
  • Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
  • Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
  • Spoon tomato sauce over the top; sprinkle with parmesan cheese.
  • Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
  • Let stand 5 minutes, then cut into squares to serve.

Nutrition Facts : Calories 298.6, Fat 13.8, SaturatedFat 7.8, Cholesterol 35.4, Sodium 1239.2, Carbohydrate 31.4, Fiber 4, Sugar 4.5, Protein 14.3

ZUCCHINI, SWEET CORN SAUTE



Zucchini, Sweet Corn Saute image

Provided by Moira Hodgson

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds young, fresh zucchini
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed in their skins
1 green pepper, diced
3 ears sweet corn
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

  • Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
  • Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
  • Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 683 milligrams, Sugar 10 grams, TransFat 0 grams

ZUCCHINI AND CORN FRITTERS



Zucchini and Corn Fritters image

Crispy Zucchini Corn Fritters - Made with a short list of simple ingredients, these fried delights bursting with zucchini and sweet corn with a crispy exterior and a soft interior.

Provided by Joanna Cismaru

Categories     Appetizer     Side Dish     Snack

Time 45m

Number Of Ingredients 9

2 large zucchini (shredded)
1 cup corn kernels
1 cup all-purpose flour
1/4 cup breadcrumbs
2 eggs
1/4 cup dill (chopped)
1/2 teaspoon cayenne pepper
salt and pepper (to taste)
vegetable oil (for frying)

Steps:

  • Prep Zucchini: Shred the zucchini, and toss it in a mixing bowl. I usually try and soak up some of the liquid from the zucchini with paper towels, so I place the zucchini on about 3 or 4 paper towels and squeeze the liquid from it.
  • Add Ingredients: Add corn to the bowl. Add in the flour, breadcrumbs, eggs, dill, cayenne pepper, salt, pepper and mix well. If the mixture is too watery add more flour as needed.
  • Heat Oil: In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
  • Fry: When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, and then place it in the hot oil. Allow it to cook for 2-3 minutes, until it is golden brown. Turn it over, and cook on the other side until golden, another 2 to 3 minutes. Place the cooked fritters on a plate lined with paper towels to soak up the oil, and repeat with the remaining batter.

Nutrition Facts : ServingSize 1 fritter, Calories 59 kcal, Carbohydrate 7 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 29 mg, Fiber 1 g, Sugar 1 g

CORN AND POLENTA FRITTERS



Corn and Polenta Fritters image

From Vegetarian Times. Serve with a dollop of olive tapenade, sun dried tomato pesto or sour cream. Can be made ahead of time and then warmed in the oven.

Provided by Ariella

Categories     Kosher

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup whole wheat flour or 1 cup white whole wheat flour
1 cup quick-cooking polenta
2 teaspoons baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
5 tablespoons olive oil, plus
olive oil, for greasing griddle
1/4 cup maple syrup
2 eggs, separated
1 (10 ounce) bag frozen corn, thawed

Steps:

  • Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
  • Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
  • Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.

POLENTA WITH ZUCCHINI AND TOMATOES



Polenta With Zucchini and Tomatoes image

Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-'round in the supermarket, so you can make this dish through next winter.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves four to six

Number Of Ingredients 12

1 recipe Easy Oven-Baked Polenta, with Parmesan if desired
1 tablespoon extra virgin olive oil
1 small onion, chopped
2 large garlic cloves, minced
1 1/4 to 1 1/2 pounds zucchini, cut in half lengthwise if thick, and sliced about 1/4 inch thick
Salt, preferably kosher salt, to taste
1 pound tomatoes, peeled, seeded and chopped, or 1 (14-ounce) can, chopped (see note)
Pinch of sugar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
Freshly ground black pepper
Freshly grated Parmesan

Steps:

  • Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
  • When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 448 milligrams, Sugar 5 grams

SWEET OR SAVORY POLENTA CAKE



Sweet or Savory Polenta Cake image

This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.

Provided by westcoastgirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
7 ounces polenta
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
2 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
  • Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g

FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

ZUCCHINI CORNBREAD



Zucchini Cornbread image

Provided by Sara Dickerman

Categories     Bread     Brunch     Side     Bake     Fourth of July     Picnic     Thanksgiving     Kid-Friendly     Graduation     Backyard BBQ     Zucchini     Fall     Summer     Family Reunion     Shower     Potluck     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

Steps:

  • Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
  • Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
  • Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
  • Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
  • Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

ZUCCHINI & SWEET CORN CASSEROLE RECIPE - (4.4/5)



Zucchini & Sweet Corn Casserole Recipe - (4.4/5) image

Provided by á-168255

Number Of Ingredients 8

1 sweet onion, sliced thin
1 cup sweet yellow corn, fresh or frozen, cooked and cut off the cob
2 to 4 zucchinis, sliced thin
1 handful fresh basil, chopped
8 to12 ounces Cheddar or Parmesan cheese
3 eggs beaten
Salt, to taste
Pepper, to taste

Steps:

  • Preheat oven to 375°F. In a deep pan cook the onions, zucchini & corn about 15 minutes until soft. Remove from heat add basil, stir, cheeses, stir and egg. Stir to combine and transfer to casserole dish. Bake covered 25 minutes, uncover and bake 10 more minutes. Let stand 15 to 20 minutes before serving. Tip: Slice the zucchini and place on paper towels on a cookie sheet and refrigerate for about an hour first. The water will absorb so your casserole is not runny

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