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30 Easy Yet Impressive Sides for Summer Dinner Parties

By,
Gourmandize
Pumpkin Sage Polenta 2/29

© Kitchen Confidante

Pumpkin Sage Polenta

Summer isn't just for fall, it can actually be enjoyed all year round! We love everything about this pumpkin sage polenta recipe, which combines fresh shaved parmesan, pumpkin puree (canned is okay) and freshly chopped sage for the perfect earthy finishing touch. It's colorful and comforting!


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Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!