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Creamy polenta with zucchini and parmesan

An everyday dish for 2, ready in 25 minutes, around $1.50 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.50a serving
602kcalper serving
18gof protein
In season in OctoberFreezes well
Let's cook
Creamy polenta with zucchini and parmesan, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Prep the zucchini

    Wash the 2 zucchini, trim the ends, then cut them into thin slices with a knife, without peeling them. Peel and finely mince the garlic clove.

  2. Sauté the zucchini

    Heat 0.5 tbsp of olive oil in the skillet over medium-high heat. Add the zucchini and garlic, season with salt and pepper and cook for 6 to 8 min, stirring, until tender and golden.

    Tip · Don't overload the skillet and let the zucchini brown without stirring too much, otherwise it releases water and goes soft.

  3. Bring the water to a boil

    Pour 800 ml of water into the saucepan, salt it lightly and bring to a boil.

  4. Add the polenta

    Turn the heat down to low. Sprinkle in the 200 g of instant polenta while whisking nonstop to avoid lumps.

    Tip · Sprinkle in the polenta really slowly while whisking, otherwise it forms lumps you can't fix.

  5. Cook the polenta

    Keep stirring with the wooden spoon over low heat for 3 to 5 min, until it thickens and turns smooth.

  6. Make it creamy

    Off the heat, add 10 g of butter, 40 g of crème fraîche, 30 g of parmesan and 1 pinch of nutmeg. Stir until everything is melted, then add pepper.

  7. Plate and serve

    Divide the polenta between two shallow bowls and top with the zucchini. Sprinkle with the remaining 10 g of parmesan and serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 602 kcal. 53% comes from carbs, 12% from protein and 33% from fat.

79 gCarbs
18 gProtein
22 gFat
Per serving (the dish for 2, divided by 2)
Energy602 kcal
Protein17.8 g
Carbs79.4 g
of which sugars4.7 g
Fat22.3 g
of which saturated fat11.8 g
Fiber6.2 g
Salt0.4 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.50 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.00for 2 people
≈ $1.50a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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