WhiteWords Translations<\/a>.<\/i><\/p>\n<\/p>\n
Galette de polenta \u00e0 la courgette<\/b><\/p>\n
– 1 kg de courgettes
\n– 250 g de semoule de ma\u00efs (non pr\u00e9cuite, moulue \u00e0 la meule de pierre de pr\u00e9f\u00e9rence, \u00e9ventuellement avec des champignons s\u00e9ch\u00e9s)
\n– 50 g de parmesan r\u00e2p\u00e9
\n– huile d’olive
\n– herbes de Provence
\n– sel, poivre<\/p>\n
Faites cuire la polenta selon les instructions du paquet pour qu’elle prenne une consistance assez \u00e9paisse. Assaisonnez de sel et de poivre.<\/p>\n
Pendant que la polenta cuit, coupez les courgettes en rondelles fines. Faites chauffer un peu d’huile d’olive dans une grande po\u00eale, ajoutez les rondelles de courgettes, saupoudrez g\u00e9n\u00e9reusement de sel, de poivre et d’herbes de Provence, puis m\u00e9langez bien. Mettez un couvercle et faites cuire sur feu mod\u00e9r\u00e9\/doux pendant 15 minutes, jusqu’\u00e0 ce que les courgettes soit cuites, mais qu’elles gardent encore leur forme. M\u00e9langez d\u00e9licatement de temps en temps pendant la cuisson afin que les rondelles cuisent uniform\u00e9ment, mais prenez soin de ne pas les \u00e9craser. Transf\u00e9rez-les dans une passoire pour les \u00e9goutter.<\/p>\n
Pr\u00e9chauffez le four \u00e0 220\u00b0C. Versez la polenta dans un moule \u00e0 tarte ou \u00e0 g\u00e2teau de 25 cm de diam\u00e8tre, de pr\u00e9f\u00e9rence \u00e0 fond amovible, bien graiss\u00e9.<\/p>\n
Enfournez la polenta et laissez cuire pendant environ 15 minutes, jusqu’\u00e0 ce que le dessus soit croustillant et dor\u00e9. Retirez du four, d\u00e9moulez la polenta, placez le disque sur une plaque \u00e0 p\u00e2tisserie et enfournez pendant 10 minutes, jusqu’\u00e0 ce que les bords soient croustillants et dor\u00e9s \u00e0 leur tour. Retirez du four. Retournez la polenta (le c\u00f4t\u00e9 non dor\u00e9 sera sur le dessus, le c\u00f4t\u00e9 dor\u00e9 sur le dessous), enfournez et laissez cuire pendant 10 \u00e0 15 minutes, jusqu’\u00e0 ce que la polenta soit enti\u00e8rement dor\u00e9e et croustillante.<\/p>\n
Retirez du four et disposez uniform\u00e9ment les rondelles de courgette sur le dessus de la polenta. Enfournez et laissez cuire pendant 10 minutes environ, saupoudrez de parmesan, coupez en parts et servez — chaud, \u00e0 temp\u00e9rature ambiante ou froid.<\/p>\n","protected":false},"excerpt":{"rendered":"
Une galette gourmande et satisfaisante qui r\u00e9unit deux de mes ingr\u00e9dients pr\u00e9f\u00e9r\u00e9s. Recette traduite de l’anglais par Nathalie White, WhiteWords […]<\/p>\n","protected":false},"author":2,"featured_media":3976,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[384],"tags":[],"acf":[],"yoast_head":"\n
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<\/p>\n