Cheesy Polenta Zucchini Slice

cashew milk dairy free gluten free nut milk vegan vegan cheese

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Taste.com.au

INGREDIENTS

For cashew milk

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For polenta zucchini slice

  • 3 large zucchini
  • 1/2 tsp. sea salt flakes
  • 3 cups cashew milk or any other plant-based milk made with the NutraMilk
  • 1 1/2 cups fine polenta
  • 50g mozzarella cheese, shredded (omit if vegan or use vegan mozzarella cheese)
  • 1 tbsp. finely chopped fresh chives
  • 1 tbsp. white wine vinegar
  • 1 tbsp. extra virgin olive oil
  • Fresh flat-leaf parsley sprigs, to serve
  • Shaved parmesan to serve (check out our vegan parmesan recipe here)

INSTRUCTIONS

For cashew Milk

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

For polenta zucchini slice

  • Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
  • Coarsely grate 2 zucchini. Place grated zucchini in a colander set over a large bowl. Add salt. Toss to combine. Stand for 20 minutes. Using your hands, squeeze out as much excess moisture from zucchini as possible. Transfer zucchini to a bowl.
  • Place milk in a large saucepan over high heat. Bring to the boil. Stirring constantly with a wooden spoon, slowly add polenta. Reduce heat to low. Cook, stirring constantly, for 10 minutes or until tender. Add mozzarella cheese. Stir until smooth and combined. Add grated zucchini and chives. Season with salt and pepper. Stir to combine.
  • Spoon polenta mixture into prepared pan. Level top. Refrigerate for 4 hours or overnight until set.

  • Thinly slice remaining zucchini into rounds. Place in a small bowl. Add vinegar and oil. Toss to combine. Stand for 30 minutes or until zucchini is tender.
  • Transfer slice to a serving board. Top with zucchini mixture, parsley, and parmesan. Drizzle with any remaining vinegar mixture in bowl. Season with salt and pepper. Cut into pieces. Serve. 

Note: You can also heat polenta in the oven for 15-20 minutes to enjoy warm.



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