Polenta Bruschetta with Zucchini Tartare
A different kind of barbecue side dish! With just a few simple steps, you can conjure up deliciously crispy bruschetta from a normal polenta recipe! The zucchini tartare is also quick and easy to make and is served on the grilled polenta slices.
People:For 8 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Prepare the polenta
| 400 ml | Water |
| 400 ml | Milk |
| 1 twig | Rosemary |
| 4 twigs | Thyme |
| 3 tbsp. | Butter |
| 100 g | Parmesan, gerieben |
| Etwas | Salz |
| Etwas | Pfeffer |
Prepare the zucchini tartare
| 1 piece | Green zucchini |
| 1 piece | Yellow zucchini |
| 2 cloves | Garlic |
| 4 tbsp. | Olive oil |
| 1 tsp. | Thyme leaves |
| 1 tbsp. | Basil, chopped |
| 1 piece | Big tomato |
| Some | Salt |
| Some | Pepper |
| Juice and zest of half a lemon |
Preparation steps
Prepare the polenta
- Bring the water, milk and herbs to the boil.
- Stir in the polenta and simmer for approx. 10 minutes, stirring constantly.
- Remove the herbs. Stir in the butter and parmesan.
- Season with salt and pepper.
- Line a baking dish with baking paper. Spread the polenta evenly in the dish and chill for at least 4 hours or overnight.
Prepare the zucchini tartare
- For the tartare, clean and finely dice the zucchinis.
- Peel and finely chop the garlic.
- Fry the zucchinis and garlic in the olive oil until golden brown and remove from the heat.
- Stir in the thyme and basil.
- Finely dice the tomato and add.
- Season with salt, pepper, lemon juice and zest.
Grill the bruschetta
- Cut the polenta into rectangles and grill on both sides.
- Serve the zucchini tartare on the polenta bruschetta slices.