Green Apple Balsamic 375 Ml

Recipe to try

Zucchini & Tomato Creamy Polenta Bowls with Green Apple Balsamic

Serves: 4

Ingredients

• 2 tablespoons Green Apple Balsamic
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups ½-inch zucchini pieces
• 2 cups cherry tomatoes, halved
• 1 tablespoon neutral cooking oil
• 1 cup dry polenta
• 4 cups water
• ¼ cup grated Parmesan

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Cook the polenta in the water according to its package, stirring often. Stir in Parmesan.
3. Heat the neutral oil in a large skillet over medium heat. Add ½-inch zucchini pieces and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Spoon the polenta into four bowls. Top with the vegetables and drizzle with the seasoning mixture.