TORTINI DI ZUCCA, veloci e SENZA ZUCCHERO!

In a saucepan, bring 4 cups of water to a boil and add 1/2 tsp salt.

Gradually whisk in the polenta, stirring constantly to prevent lumps.

Reduce heat to low and cook for about 30 minutes, stirring frequently until thickened.

Remove from heat and stir in 2 tbsp of butter and 1/2 cup of milk until well combined.

Let the polenta cool slightly, then whisk in the eggs, flour, baking powder, and black pepper until smooth.

If using, fold in the grated Parmesan cheese.

Heat a non-stick skillet over medium heat and add a little butter or oil.

Pour 1/4 cup of the polenta batter onto the skillet for each pancake.

Cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Repeat with the remaining batter, adding more butter or oil as needed.

Serve warm with your choice of toppings.

Equipment Needed

Spice Level:

Dietary