Meal for one

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.”

With some leftovers of zucchini, red capsicum, mushroom and polenta, I decided to combine them all together to make a dish with egg, carrot and must have chili flake. This is one of my lazy meal, leftover enough for myself and trying to be creative ended with broken up egg that I intended to make it an egg parcel type meal. It didn’t turn out perfect as I wanted. With about two inches carrot leftover, I boil it and slice it to go with this meal.

I know it’s not presentable but it’s colourful, have chili flakes and simple quick lunch that is delicious that I must shared it with you. Don’t worry I have attached the recipe of Zucchini polenta capsicum and mushroom for you below. If you are making for more people increase your ingredients amount and the link is attached at the bottom. When you have leftovers, you can make this with egg and carrot. Let’s cook!!!

Ingredients

1/2 zucchini, cut into bite size
1/2 red capsicum, cut thinly
120 g sliced mushrooms
85 ml vegetables stock
85 ml milk
50 g polenta
20 g Parmesan Pecorino cheese
1 Tbs butter
1 Tbs Mediterranean spice powder
dried oregano
thyme
pepper
salt (OPT)
2-3 eggs
milk
chili flakes

Method

Preheat oven 200 degrees C. Greased a small 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 3-5 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.

Bake 30-35 minutes or until golden. Switch off oven and leave in oven for 15 minutes. Remove cooked zucchini polenta capsicum and mushroom from oven onto rack to cool further 5 minutes. Poy carrot in a pot of salted boiling water to cook. Next beat egg lightly adds some milk, heat oil in pan on medium heat.

When oil is hot a ready cut zucchini polenta capsicums and mushrooms piece in and pour the egg mixture in. Let it cook about 4 minutes, flips up the egg so that it looks like a square shape. Then lift the whole egg parcel with a metal spatula and flip over to cook further 2-4 minutes. Then transfer to a bowl, place some carrot slices on top and sprinkle chili flakes over the top. Serve with apple juice, or coffee or tea. Enjoy!!!!

Note: Cut zucchiniinto square pieces, for each to flip cook egg up and when you turn over it will not crack like mine. You can add any vegetables of your choice to make this with polenta.

https://helenscchin.com/2022/11/20/zucchini-polenta-capsicum-and-mushroom-patched-egg/

For the whole pie dish and full amount recipe: https://helenscchin.com/2022/08/16/zucchini-polenta-capsicums-and-mushrooms/

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