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

Karen Biton-Cohen
Karen Biton-Cohen
Karen is a food photographer and recipe developer. She's an enthusiast of fresh produce, whole grains, and elaborate breakfasts. She spends her weekends biking around Tel Aviv with her husband Oren. For more of Karen's recipes check out K.abc Photography
published Aug 24, 2015
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Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

Serves4

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(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)
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Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

Serves 4

Nutritional Info

Ingredients

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

Instructions

  1. 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.

  2. 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.

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

  4. 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.

Filed in:
dinner
easy
Gluten-Free
Healthy Living
Ingredient
Lunch