My #SummerKitchen Part 16 ➡️ POLENTA ⬅️ ...Whether Miraculix would have stirred polenta in his copper cauldron if the Gauls had known about corn is a question best left unanswered...After all, the Incas’ staple grain wasn’t brought to Europe by good old Columbus until a mere 1,500 years after Obelix’s dip in the magic potion... ... ...And it took a few more years before instant polenta was invented—ready in 2 minutes—with the same lingering aftertaste 😳... ...But here we’re talking about REAL polenta, which—just like the druids’ magic potion—is stirred in a copper cauldron!.. Admittedly: This isn’t exactly fast food. For 90 minutes, the stirring rod of our Polenta Mat does its thing. This organically grown corn is ground into the finest whole-grain grits at the Mulino Sobrino in La Morra 🇮🇹 (Piedmont)! The end result is a supremely delicate polenta—creamy yet with a distinct texture—perfect for many occasions....in its simplest form: drizzle some nut butter on top—that’s all it takes to float on culinary cloud nine...! 😉 ➡️ Zucchini and Cucumber Mousse Soup ⬅️...I removed the seeds from the zucchini, added a few cucumbers, garlic, and onions, simmered everything together with a little coconut milk, pureed it, strained it through a sieve, and seasoned it with fish sauce, cilantro, and Thai curry paste, whipped into a foam, and topped with a bit of leaf mustard pesto ➡️ Polenta with Zucchini ⬅️ I roughly diced the seeded zucchini, mixed it with oregano, thyme, salt, and a little olive oil, and let it marinate overnight (then drained it) Today I sautéed them in a very hot pan with a clove of pressed garlic, so they were still nice and al dente. I stirred a pat of butter into the polenta… and that was it… …anyway, it was a very delicious vegetarian Sunday dinner 😋😋😋