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–+ servings
Zucchini Polenta Cakes

Zucchini Polenta Cakes

Sam DunhamSam Dunham
If cooking la pizza di mais without a fireplace and it's modern day stove variant doesn't have the same resonance you could try Zucchini Polenta Cakes
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Course Snack
Cuisine Italian
Servings 4 people

Ingredients
  

  • 150 g Maize Flour (corn-meal)
  • 35 g Plain Flour
  • 3 tsp Baking Powder
  • 1 Egg
  • Good glug of Extra Virgin Olive Oil
  • Boiling water
  • Salt to taste
  • 1 courgette cut in half and thinly sliced
  • Fresh Rosemary snipped

Instructions
 

  • Add the thinly sliced courgette, rosemary, salt & pepper and a sprinkle of olive oil and roast in an oven at 200C till squidgy.  Take out and turn oven up to 220C.
  • In the meantime mix your dry ingredients together with ground salt and add your generous glug of olive oil and egg and beat into the mixture.
  • Add the water, mix together and let stand, you should have a soft dropping dough.
  • Fold in the courgettes and add to well greased muffin tins – the mixture should make 6.
  • Give the top of the cakes a brush with olive oil for extra flavour.
  • Allow to cook for no more than 15 minutes, start checking at 12 minutes if you have a fan assisted oven.
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