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Le Chaudron recipe
Polenta crémeuse aux légumes du soir
Evening creamy vegetable polenta
⏱ 25 minServes 4Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
120 g (4 oz)polenta
450 ml (1¾ cups)milk
200 ml (¾ cup)water
1zucchini, grated
50 g (2 oz)mild grated cheese
- 120 g (4 oz) polenta
- 450 ml (1¾ cups) milk
- 200 ml (¾ cup) water
- 1 zucchini, grated
- 50 g (2 oz) mild grated cheese
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Cook the grated zucchini in a little water for a few minutes until soft.
- Bring the milk and water to a simmer.
- Sprinkle in the polenta, whisking constantly.
- Cook 8 minutes, stirring, then stir in the zucchini.
- Stir in the cheese off the heat.
- Let cool to lukewarm before serving.
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