Polenta and Zucchini Cakes with Lemon Ricotta Cream and Balsamic Sautéed Tomatoes

Instructions

1. 1

   1. In a medium saucepan, bring the water to a boil. Add 2 g (1/4 tsp) salt and slowly pour in the polenta while whisking constantly. Cook over low heat for 3 to 5 minutes until thickened. Remove from the heat and let it cool for 10 minutes.

2. 2

   2. While the polenta cools slightly, place the grated zucchini in a clean towel and squeeze out excess moisture. Transfer it to a large bowl.

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   3. Add the warm polenta, Parmesan, beaten egg, scallion, half of the minced garlic, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 1 tablespoon (15 ml) olive oil to the bowl with the zucchini. Mix until a compact mixture forms.

4. 4

   4. Shape the mixture into 8 even cakes using lightly damp hands and place them on a tray or plate.

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   5. Heat a large nonstick skillet over medium heat with 1 tablespoon (15 ml) olive oil. Cook the cakes for 4 to 5 minutes per side until deeply golden and firm in the center. If you prefer to finish them in the oven, transfer them for 5 minutes at 400°F (200°C) after browning.

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   6. For the cream, mix the ricotta, Greek yogurt, lemon zest, 2 tablespoons (30 ml) lemon juice, half of the parsley, the remaining minced garlic, 1 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper in a bowl. Stir with a spoon or spatula until smooth.

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   7. In another skillet, add the cherry tomatoes and cook over medium heat for 3 minutes. Add the balsamic vinegar and a pinch of salt, then cook 2 to 3 minutes more until the tomatoes are glossy and just starting to burst.

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   8. Serve the hot cakes with a base or generous spoonful of lemon ricotta cream. Top with the balsamic sautéed tomatoes and finish with the remaining parsley. If desired, add a little extra Parmesan when serving.