People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 50 gr. Arame seaweed
  • 200 ml vegetable stock or water
  • 50 gr. quick-cooking polenta
  • 1 clove garlic
  • 2 tablespoons minced onion
  • Half a zucchini
Preparation
  1. Soak the seaweed in a glass of water.
  2. Bring the stock or water to boil in a saucepan.Then slowly sprinkle in the polenta. Reduce heat to prevent the polenta from bursting. Mix with a wooden spoon continuously for one minute so that no lumps form. Season with a little sea salt and a tablespoon of olive oil.
  3. Pour immediately into individualserving dishes and set aside.
  4. Peel and chop the garlic. Cut the tip off the zucchini and cut into strips about 4-5 inches long.
  5. Drain the seaweed.
  6. Heat the two tablespoons of olive oil in a frying pan and saute the garlic and onion with two pinches of salt for 2 minutes. Add the zucchini and seaweed, and saute for 4 minutes.
  7. Remove immediately and pour over polenta. Serve.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy