Sort ingredients
tommce
QR Code
Listen
Pdf
Finely slice 100g each of the courgettes and potatoes and set aside.
Grate the rest into a colander set over a bowl, add two teaspoons of sea salt and toss to coat.
Place a plate and a weight directly on top of the courgettes and potatoes, and leave to degorge for an hour.
Working with a handful at a time, squeeze the courgette and potato mix over the bowl, to collect their juices, then measure out 120ml of the liquid (if need be, top up with water).
In a bowl, mix the grated courgettes and potatoes with the sliced onion, herb leaves, flour and polenta, then stir in the 120ml reserved juice and mix to the consistency of thick cake batter; add more liquid or flour as required.
Line a large baking tray with unbleached baking paper and brush with olive oil.
Spread the batter over the paper so it’s about 5mm thick, then arrange the sliced vegetables on top in neat alternating rows.
Drizzle with more olive oil, sprinkle with a little polenta and a pinch of sea salt, then bake in a 240C (220C fan)/475F/gas 9 oven for 45-55 minutes, until golden, crisp and charred in places.