Mediterranean cuisine for every day

Polenta with Zucchini Sauce

5 comments Jan 6th, 2011 | By | Category: easy and fast, Recipes

after all the rich dishes around Christmas and New Year I feel very much like having some light and easy food. I always wanted to combine Polenta with Zucchini. This warm Zucchini and Yogurt sauce seems to pair very well with the creamy Polenta containing Parmesan cheese.

Preperation time: 5 minutes

Cooking time: 20 minutes

difficulty: easy


  • 1 cup polenta – yellow corn meal
  • 3 cups of vegetable stock
  • 1 onion
  • 3 large Zucchini
  • 3,5 oz Parmesan cheese
  • 4,5 oz Greek yogurt
  • good olive oil
  • Salt and Pepper


First you make the Polenta. Bring the soup to boil and stir the Polenta flour into it. Stir occasionally and let it boil on minimum heat. The Polenta took me approximately 15 minutes to be done, this may vary though according to the type of Polenta you are using.

Once the Polenta is cooked you add the Parmesan and stir it well into the Polenta. Have little ceramic or plastic forms ready. Wash them with cold water and pour the Polenta into them to cool off a bit. Set them aside.

Now make the sauce. Dice the onion and fry it on medium heat in a large pan. after a few minutes add the finely chopped Zucchini. Fry those for a while as well then season with chopped up garlic, dill and chili.
add the yoghurt and let it simmer for a few minutes. Season with salt and pepper.

Place the polenta onto a plate upsde down. Remove the form and serve with the Zucchini sauce.

Für die Polenta die Gemüsebrühe zum Kochen bringen und die Polenta langsam in brodelnde Wasser einrühren. Die Polenta auf minimaler Hitze köcheln lassen und für etwa 15 Minuten blubbern lassen. Die Kochzeit kann bei unterschiedlichen Polenta Marken variieren. Wenn die Polenta fertig gekocht hat wird der geriebene Parmesan untergerührt und mit Salz und Pfeffer abgeschmeckt. Die Polenta wird in kleine, kalt ausgespülte Formen gegossen und kurz kalt gestellt.

Für die Sauce die die Zwiebel fein hacken und mit etwas Olivenöl anbraten. Die fein geschnittenen Zucchini dazu geben und mit Chilli und Dille würzen. Wenn die Zucchinis bißfest sind kann man das Joghurt dazu geben. Umrühren, kurz ziehen lassen und mit Salz und Pfeffer abschmecken.

Die Polenta auf einen Teller stürzen und mit der Sauce servieren.


Leave a comment »

  1. First off, Happy New Year Tobias, this is a wonderful lighter dish and I love the zucchini sauce!

  2. what a lovely dish. What are those red things on top? Looks kind of like saffron!

  3. A nice meal! Healthy too.



  4. nothing says comfort like polenta; I could live on it and not miss anything else; great idea to pair it with the light zucchini sauce. Happy New Year and all the best for 2011!

  5. POlenta is great but I don’t make it enough. This sounds delightful … the sauce looks light and flavorful.

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