Polenta Biscuits With Zucchini And Monterey Jack

1. 1

   Wash the zucchini, trim the ends and grate.

2. 2

   In a frying pan, melt some butter and cook the zucchini for 10 minutes on low heat, stirring occasionally.

3. 3

   Bring the water to a boil add the polenta and salt and reduce the heat. Stir occasionally. Once the polenta has thickened, add the grated zucchini, Monterey jack and stir well to combine.

4. 4

   Remove from heat and spread out the polenta on a baking tray covered with parchment paper (at least1/2 thick). Chill in the refrigerator for at last an hour. When it is compact enough, cut out biscuits with a cookie cutter.

5. 5

   Before serving, heat some olive oil in a skillet and fry the polenta on both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.