Polenta with Zucchini Salad
A flavourful zucchini salad with polenta. Extremely delicious and nutritious, too.
Chef Vicky Ratnani's Polenta with Zucchini Salad recipe

- Italian


- 1

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 10 Min


  • FOR The Zucchini
  • 1 sliced zucchini
  • 2 sliced cherry Tomatoes
  • 1 onion
  • 1 green chilli
  • Lemon zest
  • 1 tbsp lemon juice
  • 1 tsp Olive oil
  • Few basil leaves
  • 1 tbsp ricotta cheese
  • salt
  • FOR Polenta
  • ½ cup milk Cracked white pepper
  • 1 tsp nutmeg powder
  • 2 tbsp butter
  • 2 tbsp polenta
  • 1 tbsp grated Parmesan cheese
  • Few chives sprigs salt
  • water
  • FOR Garnish
  • Sprouts
  • Chives


  1. 1

    Slice the zucchini into thin roundels and add them to the bowl of sliced cherry tomatoes chopped onion, chopped green chilli, some lemon zest, lemon juice, olive oil, salt, and chopped basil leaves.
  2. 2

    Mix well to make the zucchini salad.
  3. 3

    Refrigerate the salad.
  4. 4

    For polenta, heat milk in a pan.
  5. 5

    Add some water and cracked white pepper.
  6. 6

    Add some nutmeg powder salt, and butter.
  7. 7

    Whisk well.
  8. 8

    Add some polenta to the mixture.
  9. 9

    Stir and cook on a low flame till thick.
  10. 10

    Add some grated Parmesan cheese, butter, and a few chopped chives and mix again.
  11. 11

    Polenta is ready.
  12. 12

    Transfer this to a serving plate.
  13. 13

    Add some ricotta cheese to the salad and mix.
  14. 14

    Arrange on the top of the polenta.
  15. 15

    Garnish with sprouts and a few chives sprigs.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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