Fried Zucchini Blossoms and Orange Polenta
Rinse oranges with hot water and wipe dry. Zest 1orange and remove its segments with a sharp knife. Juice second orange. Boil juice, salt, broth and half the zest. whisk in corn meal. Cover and simmer for 4-5 minutes over low heat. Remove lid and cook, stirring occasionally, for 5-10 minutes more. Add more broth if needed. Polenta should be creamy.
Prepare tempura batter according to package instructions.
Gently rinse blossoms and pat dry. Open buds and carefully remove pistils with stamens. Peel and mince garlic. Combin garlic, parmesan, egg, breadcrumbs, thyme and ricotta. Season with salt and pepper. Put mixture into a piping bag and fill blossoms. Gently dredge in batter and fry for 3-4 minutes in hot oil. Remove and drain on paper towels.
Beat butter and thyme into polenta, season and distribute on plates. Top with fried zucchini blossoms.
Garnish with orange segments, remaining zest and thyme.