Recipe: Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

Recipe: Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

2b8d3752bd329463d4abac23c25b51f7d426cef9
Karen Biton-Cohen
Aug 24, 2015
(Image credit: Karen Biton-Cohen)

This deliciously simple and quick weeknight summer recipe is made of fresh corn-studded polenta, perfectly roasted grape tomatoes and zucchini, and a smooth — slightly tart — pesto for drizzling over the top. This dish comes together quickly, and it's a great way to use up all of that late-summer produce.

(Image credit: Karen Biton-Cohen)

Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

Serves 4

  • For the vegetables:
  • 1 pint

    grape tomatoes

  • 2

    medium zucchini, chopped into 1-inch pieces

  • 1

    large shallot, thinly sliced

  • 2 tablespoons

    olive oil

  • 1 teaspoon

    dried thyme (or 2 sprigs fresh thyme)

  • Salt and freshly cracked black pepper

  • For the polenta:
  • 1 cup

    polenta (or yellow cornmeal)

  • 4

    cups of water (or broth, or a mixture of the two)

  • 1 teaspoon

    salt

  • 2

    medium ears sweet corn, kernels removed (about 2 cups)

  • 1 cup

    grated pecorino or Parmesan cheese

  • 3

    tablespoons butter

  • For the pesto:
  • 1 cup

    basil leaves, tightly packed

  • 3 tablespoons

    parsley leaves

  • 1/3 cup

    good-quality olive oil

  • 1/2 cup

    grated Parmesan

  • 1

    garlic clove

  • 1 teaspoon

    lemon juice

  • 1/2 teaspoon

    lemon zest

  • 1 teaspoon

    salt

  • 1/2 teaspoon

    freshly cracked black pepper

Preheat the oven to 450°F. In a large bowl toss the grape tomatoes, chopped zucchini, sliced shallot, thyme, and olive oil together. Season generously with salt and freshly cracked black pepper, and toss to coat. Spread the veggie mixture onto a baking tray and roast for 15 to 20 minutes, or until the tomatoes burst and the shallots crisp up.

Cook the polenta with the water and salt according to the package instructions, or follow these simple steps. Add the fresh corn kernels 10 minutes before the polenta is ready.

Blend all of the pesto ingredients together until smooth in a blender or food processor, or with an immersion blender.

Stir the grated cheese and butter into the polenta just before serving. Taste and adjust the seasoning if needed. Evenly divide the polenta between 4 bowls; top each bowl with roasted veggies and the prepared pesto. Serve immediately.

More posts in 5 Grain Bowls to Ease You into Fall
You are on the first post of the series.
moving--truck moving--dates moving--dolly moving--house moving--cal Created with Sketch. moving--apt