Zucchini Creole with Polenta Cakes

Fusion Schmusion

3 cups 750 ml   Zucchini, roughly diced
2 medium   Onions, diced
3   Garlic cloves, minced
0.5 Lb   Ground Beef
3 cups 750 ml   Tomatoes, diced
2 tsp 10 ml   Chili Powder
1 tsp 5 ml   each, Cayenne, Cumin, Pepper and Salt
0.5 tsp 2 ml   Smoked Paprika
2 cups 500 ml   Vegetable stock
1.5 cup 375 ml   Cornmeal
0.5 cup 125 ml   Asiago, grated

1. Mince garlic and dice the onions. Heat with a little olive oil in a large sauce pot over medium heat. Add the ground beef and spices. Continue to cook and stir until the beef is browned. Stir in the roughly chopped zucchini and the tomatoes (either fresh or canned). Stir and lower the heat. Allow to simmer over low for 15-20 minutes until the veggies are soft.

2. Bring 2 cups of vegetable stock to a boil in a small sauce pot. Pour in the cornmeal in an even stream, stirring as it incorporates. Stir vigourously until the mixture is thick. Remove from the heat and stir in the asiago cheese. Mould the polenta into a loaf tin and refridgerate quickly.

3. After the polenta has cooled from a couple minutes, cut off a thick slice and place at the bottom of a bowl. Top the polenta with a couple heaping spoonfuls of steaming zucchini creole and serve.