Garden Polenta Clouds with Zucchini and Cheese
Soft baked bites made with creamy polenta, grated zucchini, and melted cheese, designed for little hands and gentle flavors. They stay tender inside with a lightly golden exterior.
Ingredients
- 120 g instant polenta (dry, of cocción quick)
- 480 ml water (for cocer the polenta)
- 100 g grated zucchini (escurrida suavemente)
- 80 g shredded mozzarella cheese (divided)
- 20 g grated Parmesan cheese (for dar sabor)
- 1 unit egg (lightly beaten)
- 15 ml olive oil (more a poco for engrasar)
- 1 g garlic powder (optional, sabor suave)
- 2 g salt (ajustar to taste)
- 1 g dried oregano (desmenuzado fino)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F and lightly grease a mini muffin pan or silicone mold with a little olive oil.
- 2
2. Place the water in a medium saucepan and warm it over medium heat. Add the salt, then slowly sprinkle in the instant polenta while whisking constantly.
- 3
3. Cook the polenta for 3 to 4 minutes, stirring, until thick and creamy. Remove from the heat.
- 4
4. Add the grated zucchini, beaten egg, olive oil, garlic powder, dried oregano, Parmesan cheese, and 60 g (about 2 oz) of the shredded mozzarella to the hot polenta. Mix very well until fully combined.
- 5
5. Spoon the mixture into the mold cavities, filling them almost to the top. Finish with the remaining 20 g (about 1 oz) mozzarella on top.
- 6
6. Bake for 16 to 20 minutes at 200 °C / 400 °F, or until the clouds are set and lightly golden on the surface.
- 7
7. Let them rest for 5 minutes before unmolding. Serve warm so they keep a soft, easy-to-eat texture.
Chef tips
If the zucchini releases a lot of moisture, gently squeeze it with a clean kitchen towel before mixing. For a fun shape, you can also bake the mixture in small silicone cutters.
Substitutions
You can swap the zucchini for finely grated carrot. Mozzarella can be replaced with Oaxaca cheese or another mild melting cheese. If you do not have Parmesan, use a little extra mozzarella and adjust the salt.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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