Polenta With Pan-Seared Zucchini, Tomatoes And Arugula

Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🌽🥬

Heat the milk with garlic. In a saucepan begin heating the milk. Season with salt and pepper and grate or press the garlic into it. Bring to a boil.

Cook the polenta. Add the polenta to the boiling milk, reduce the heat to low and, stirring constantly, cook for about 5 minutes until it reaches the consistency of mashed potatoes. If needed, add a little milk or water.

Slice the zucchini. Meanwhile, while the polenta is cooking, slice the zucchini into rounds or half-rounds about 1–2 cm thick.

Prepare the tomatoes. Cut the tomatoes into quarters

Sear the vegetables. Heat olive oil in a pan over high heat. Add the zucchini and sauté for about 2 minutes, then add the cherry tomatoes and sauté for another roughly 2 minutes. Season the vegetables with salt and pepper.

Season the arugula with the vegetables. Place the arugula in a small bowl, add the pan-fried zucchini and tomatoes. Season with salt and pepper and drizzle with olive oil. If you have a good vinegar or lemon, use it to finish.

Plate the polenta and vegetables. Divide the polenta among plates, drizzle it with olive oil and top with the pan-fried vegetables and arugula.

Serve. Serve immediately 🍽️✨