← All recipes

🍽️ Zucchini Polenta Rolls

487 kcal · 30 min · 4 servings

Ingredients

• 0.5 l vegetable broth
• 0.5 l milk
• salt
• 300 g cornmeal (instant)
• 75 g freshly grated Parmesan
• salt
• pepper (from the mill)
• nutmeg
• 2 tbsp olive oil
• 2 zucchini

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan setting.
2. 2. Bring the vegetable broth and milk to a boil in a pot.
3. 3. Sprinkle the cornmeal into the boiling liquid while stirring constantly.
4. 4. Let the mixture come to a boil again briefly.
5. 5. Remove the pot from the heat and let the polenta swell for about 5 minutes.
6. 6. Season the polenta with salt, pepper, and nutmeg.
7. 7. Turn out the polenta onto a baking sheet greased with oil.
8. 8. Spread the polenta evenly to a thickness of about 6 centimeters.
9. 9. Smooth the surface and let the polenta cool down completely.
10. 10. Use a round cookie cutter to cut out circles about 5 centimeters in diameter from the cooled polenta.
11. 11. Wash the zucchini and remove the ends.
12. 12. Slice or shave the zucchini into very thin, long strips.
13. 13. Wrap one or two zucchini slices around each polenta circle.
14. 14. Place the rolls in a fireproof dish greased with oil.

Nutrition per serving

• kcal: 487
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 64 g