Stuffed Zucchini Blossoms with Green Olive Polenta

Ingredients

• zucchini blossoms12
• ricotta1 cup
• goat cheese1/2 cup
• lemon zest1 tsp
• chives, minced2 tbsp
• cornmeal3/4 cup
• green olives, pitted and finely chopped1/2 cup
• vegetable stock3 cups
• butter2 tbsp
• olive oil2 tbsp
• flour1/2 cup
• sparkling water3/4 cup

Method

1. 1Gently mix ricotta, goat cheese, lemon zest, and chives until smooth, then fill each blossom and twist the tips closed.
2. 2Whisk flour, sparkling water, and a pinch of salt into a light batter for a delicate coating.
3. 3Bring the stock to a simmer and whisk in the cornmeal slowly; cook until creamy, then stir in the chopped olives, butter, and a drizzle of olive oil.
4. 4Dip the stuffed blossoms lightly in the batter and pan-fry in a shallow layer of oil until crisp and golden.
5. 5Season the polenta with salt if needed and spread it into warm bowls or plates.
6. 6Set the fried blossoms on top of the polenta and spoon any extra olive oil over the dish.
7. 7Serve right away while the blossoms stay crisp and the filling is soft.

Tips

• Handle the blossoms gently and keep them cold until stuffing to reduce tearing.
• If the polenta thickens too much before serving, whisk in a splash of hot stock.

Nutrition