Baked polenta with zucchini and basil

Method

1. 1

   Step 1

   Bring 800 ml water to a boil and add half a level teaspoon of salt. Whisk in 200 g instant polenta and cook over low heat according to the packet, usually 5–8 minutes, until thick.

2. 2

   Step 2

   Spread the hot polenta in a small dish in a layer about 2 cm thick. Let it cool for 20–30 minutes until firm enough to slice.

3. 3

   Step 3

   Heat the oven to 220°C. Slice the zucchini into rounds and toss with 1 tbsp olive oil. Cut the set polenta into slices and brush with the remaining 1 tbsp oil.

4. 4

   Step 4

   Arrange the polenta and zucchini on a lined baking tray. Bake for 20–25 minutes, carefully turning halfway through. The polenta should have golden edges and the zucchini should be tender.

5. 5

   Step 5

   Divide between plates and scatter over 10 torn fresh basil leaves. Serve warm.