1 cup of cooked corn flakes
4 cups of vegetable broth
1 tablespoon of butter
1 small zucchini cut into slices
6 cherry tomatoes, halved
Salt to taste
1 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 cup of cooked corn flakes
4 cups of vegetable broth
1 tablespoon of butter
1 small zucchini cut into slices
6 cherry tomatoes, halved
Salt to taste
1 cup of grated Parmesan cheese
2 tablespoons of olive oil
Preheat the oven to 200°F (90°C
Dissolve the cornmeal in warm vegetable broth
In a saucepan, combine the dissolved mixture, add butter and cook over low heat, stirring constantly until thickened
Cover the saucepan and let it simmer for about 3 minutes
Transfer the polenta to a serving dish and reserve
Season the zucchini and tomatoes with salt and arrange them on top of the polenta, pressing them gently with your fingers
Distribute the grated Parmesan cheese and drizzle with olive oil
Bake in the oven for approximately 20 minutes or until golden brown
Serve immediately afterwards
This recipe is suitable for both hot and cold days.
