Creamy Polenta with Vegetables

Name: Creamy Polenta with Vegetables
Yield: 8
Ingredients: 3 cloves of garlic, minced; 1/2 cup of olive oil; 300 g of small okra; 300 g of Italian zucchini, cut into large pieces; 300 g of jiló, cut into rounds; 300 g of separated broccoli florets; Rind of 1 lime, cut into thin strips; 2/3 cup of water; Salt to taste; 1/2 cup of fresh Minas cheese, cut into cubes of 2 cm side length; For the polenta; 2 cups (300 g) of pre-cooked fubá; 2 liters of cold water; 1/3 cup of melted butter for browning; Salt to taste

1
3 cloves of garlic, minced
2
1/2 cup of olive oil
3
300 g of small okra
4
300 g of Italian zucchini, cut into large pieces
5
300 g of jiló, cut into rounds
6
300 g of separated broccoli florets
7
Rind of 1 lime, cut into thin strips
8
2/3 cup of water
9
Salt to taste
10
1/2 cup of fresh Minas cheese, cut into cubes of 2 cm side length
11
For the polenta
12
2 cups (300 g) of pre-cooked fubá
13
2 liters of cold water
14
1/3 cup of melted butter for browning
15
Salt to taste

Ingredients

1
3 cloves of garlic, minced
2
1/2 cup of olive oil
3
300 g of small okra
4
300 g of Italian zucchini, cut into large pieces
5
300 g of jiló, cut into rounds
6
300 g of separated broccoli florets
7
Rind of 1 lime, cut into thin strips
8
2/3 cup of water
9
Salt to taste
10
1/2 cup of fresh Minas cheese, cut into cubes of 2 cm side length
11
For the polenta
12
2 cups (300 g) of pre-cooked fubá
13
2 liters of cold water
14
1/3 cup of melted butter for browning
15
Salt to taste

Directions

1
In a skillet, sauté the garlic in olive oil until golden brown
2
Add the vegetables and lime rind and cook, adding the water gradually, for 20 minutes or until they are tender but still crisp
3
Season with salt
4
Prepare the polenta
5
In a pot, mix well the fubá with cold water and bring to medium heat, stirring constantly, for 15 minutes or until it becomes creamy
6
Mix in the melted butter and season with salt. Reserve
7
Add the cheese to the sautéed vegetables, reheat, and serve over the polenta.