Courgette and Smoked Salmon Polenta Muffins

9 muffins
30 min

Revolutionise the lunchbox!


You all know how much I love polenta. I grew up with it, being from northern Italy, and it’s such a meal-saver! So versatile and it provides variety in the week, as a source of carbs that is different from wheat or potatoes (polenta is from corn).


I’ve decided to experiment with a recipe of my own and giving it to my harshest critics for lunch: my children. Well, you’ll be happy to know the lunchboxes came back empty! And I of course ate these little bundles of flavour too and they were all gone before I knew it. I am sure it will quickly become a new staple in their lunchbox.


Note: you may know polenta as cornmeal, and to make this recipe super quick you may want to use "express polenta" or "instant polenta", that is ready in just a few minutes, and in the US it's sold through online retailers and big stores, as well as Italian shops or delis. You can make it also with classic polenta if you can't find the express one, it will just take a lot longer to cook, and in that case follow the packet instructions for the cooking time.

Courgette and Smoked Salmon Polenta Muffins
Recipe details
  • 9  muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 1 cup express or instant polenta
  • 1 big zucchini
  • 2oz smoked salmon
  • 1/4 cup cream cheese
Instructions

Pre-heat the oven at 350F (180ºC).
Grate the zucchini (no need to peel it) and cook it whilst stirring it from time to time in a pan until it loses all its liquid and it’s reduced in volume. It should take around 10 minutes.
In the meantime make the polenta by boiling 3 cups of water, adding a pinch of salt and then the polenta. Continue mixing for 8 minutes whilst cooking on a medium-low heat until it thickens.
Whilst it’s still hot mix in the zucchini, the shredded smoked salmon and the cream cheese, giving it a good mix.
Taste and adjust with salt and pepper if needed.
Distribute the mixture in a lined muffin tray, making sure not to get right to the edge of the mould.
Bake for 20 minutes. They should be bubbling when you take them out of the oven.
Leave them to cool completely. They will harden in the process and you can then take them out of the moulds.
Enjoy!
This Italian Family
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Comments
  • Charronne Johnston Charronne Johnston on Jan 03, 2022

    ‘One big zucchini’?? 1 pound? 2 pounds? 5 pounds? You need to define how big a zucchini.

    • This Italian Family This Italian Family on Jan 03, 2022

      Hi. Thanks for your question. For the purpose of this recipe it's not crucial to have a specific zucchini measurement, I just suggest not to put a too small one as otherwise you will hardly taste it. I didn't weigh the one I put in last time but I will next time and amend the recipe accordingly. Hope this helps

  • Belen Belen on Jan 08, 2022

    Cream cheese can I sub for another type of cheese or not cheese at all?

    • This Italian Family This Italian Family on Jan 09, 2022

      Hi Belen, Yes you can for sure. Any cheese would work or you could avoid altogether, it would just be less soft without the cheese.

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