Coco Catalina Borsche

Savory Polenta Cake

9 min
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Coco Catalina Borsche

Savory Polenta Cake9 min

Share this Video

104 Views

Tune into this 10-minute tutorial for all you need to know to make delicious and savory Polenta Cake! Warm up with this satisfying side that couldn’t be easier to make. Yum!

Ingredients:
Olive Oil
1/2 tablespoon Mustard Seed
1 Chopped Leek
1 Sliced Zucchini
Freshly ground Black Pepper
White Wine
Finely Chopped Garlic
Freshly Grated Parmesan
Polenta

To begin, heat your skillet over medium-high heat. Add mustard seed to the pan. When the seeds begin to pop, add olive oil to the pan. Continue adding the leek, reducing the heat and allowing it to cook slowly, stirring occasionally. Once the leek becomes translucent, add white wine to the mixture, covering the vegetables. Slowly add the zucchini and garlic, continuing to mix as the vegetables cook down. Add water as needed to form a broth, adding a pinch of salt and pepper. Add the polenta, stir and let cook for 5-10 minutes.

When the polenta begins to thicken, add the freshly chopped herbs and parmesan. Stir mixture to combine all ingredients. Serve as is or add to a pan and bake to form a cake.

To bake, set the oven to 400 degrees. Cook for about 15-minutes or until puffed and golden. Allow to cool before slicing and serving!

Coco Catalina Borsche

Coco Catalina Borsche

Coco’s yoga journey began in Poona, India at the United World College founded by Nelson Mandela. Coco studied Iyengar Yoga at the Kare Ayurveda Institute, set in idyllic Mulshi Lake. Afterwards in her native Germany, she embraced Prana Flow developed by Shiva Rea …

Learn More About Coco

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