Zucchini polenta capsicums and mushrooms

This is another of the main meals I serve my three friends when we meet up. One of my friends said she never thought of using polenta in frittata or quiches. I said yes, it’s great to replace 6 eggs.

It similar to my other zucchini polenta and capsicums with mushrooms. This time I have added more mushrooms and using only red capsicums, oregano, thyme and Mediterranean spice powder: recipe is attached below.

Google: “Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Since it’s made from corn, polenta tastes like corn but typically has a mild flavour. Its neutral flavour profile means it readily soaks up other flavours while cooking, such as broth, milk, butter or cheese.”

I know it’s not presentable and a bit charred. My friends said they like the flavour and we enjoy it with grilled lemongrass chicken, salad, olives and sundried tomatoes. It’s a great dish to serve and comforting meal. Let’s bake!!!


1 medium size zucchini, cut into bite size, reserve 5 pieces for garnish
1 red capsicum, cut thinly
180 g sliced mushrooms
170 ml vegetables stock
170 ml milk
100 g polenta
40 g Parmesan Pecorino cheese
2 Tbs butter
1 1/2 Tbs Mediterranean spice powder
dried oregano
salt (OPT)


Preheat oven 200 degrees C. Greased pie dish with butter. Set aside. Put stock and milk in a pot on high heat. Bring to boil then stirring constantly, add polenta in slow steady stream. Reduce heat to low and cook stirring for about 6-8 minutes until thick. Stir in Parmesan Pecorino cheese and butter. Season with pepper.

Add zucchini to polenta and mixed in Mediterranean spice powder. Stir to combined. Transfer to prepared pie dish and with a wet metal spoon spread out evenly. Gently press in both capsicums and mushrooms into polenta. Sprinkles oregano and thyme over the top. Garnish 5 bite pieces the middle.

Bake 40-45 minutes or until golden. Switch off oven and leave in oven for 15 minutes. Remove from oven onto rack to cool further 5 minutes. Serve with salad, grilled lemongrass chicken, olives and sundried tomatoes. Enjoy!!!


Mediterranean spice powder recipe is in: https://helenscchin.com/2019/01/19/mediterranean-snapper-and-vegetables/