Dinner
Corn Polenta with Zucchini Vegetables
Soft, creamy corn polenta topped with zucchini and carrot cooked until tender. Everything comes together in about 20 minutes using just a little oil and a splash of water. Fresh parsley keeps the flavor light and clean.
- Gluten-free
- Vegan
- Vegetarian
- Lactose-free
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Ingredients
- 140 g instant polenta
- 550 ml water or mild stock
- 2 zucchini
- 1 carrot
- 1 tsp rapeseed oil
- 2 tbsp parsley
- 1 pinch salt
Method
- Whisk the polenta into boiling water or stock and cook until creamy.
- Cut the zucchini and carrot into small pieces.
- Cook the vegetables covered with the oil and 80 ml water until soft.
- Spoon the polenta into bowls, top with the vegetables and finish with parsley.
Why this recipe is gentle
Corn polenta is mild and naturally gluten-free, and the vegetables are gently steamed in a little water rather than fried. There is no onion, garlic, tomato, or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Corn is gluten-free but can still be tolerated differently, so start with a modest portion.
- Cook the vegetables until fully soft for easier eating.
- Serve warm and season only lightly with salt.
