You can add additional edible flowers to this recipe for more color. Adding ½ cup fresh or frozen corn kernels will increase the texture and fiber.
INGREDIENTS | SERVES 4
- 4 cups water
- 1 teaspoon salt
- 1 cup coarse-ground yellow cornmeal
- 2 tablespoons butter
- 1 cup chopped zucchini squash blossoms
Put water and salt in a saucepan and bring to a boil. Reduce heat to medium-low. Gradually add cornmeal and stir constantly until it has thickened, about 15 minutes.
Stir in butter, then add the chopped squash blossoms.
Serve immediately for soft polenta, or pour into a greased 9″ × 13″ baking dish and let cool.
When cool, it can be cut into squares or triangles and grilled, sautéed, or baked.
PER SERVING: Calories: 162 | Fat: 7 g | Protein: 2.5 g | Sodium: 651 mg | Fiber: 2.5 | Carbohydrate: 24 g
Know Your Edible Flowers
Bean blossoms have a sweet, beany flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress. Violets, roses, and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economical alternative to expensive saffron, though not quite as pungent.