Roasted veg over creamy polenta is a simple and delicious end of summer treat. We absolutely adore the texture of this polenta; it’s so creamy and luxurious, with little bursts of corn kernels throughout. When seasoned properly it’s a delight all its own. Consider using the leftovers for polenta fries.
Start the entire process by making the polenta, as it takes 40 minutes to cook; unless you have the quick cook variety. The original recipe suggested a dollop of pesto to finish, we didn’t do it but think it sounds great!
Roasted Veggies with Polenta
I pint grape tomatoes
2-3 cups cubed zucchini, 1 inch chunks
1 large shallot, thinly sliced
2 Tbsp olive oil
1 tsp dried thyme
Salt and pepper
1 cup yellow cornmeal
4 cups water or broth, boiling
1 tsp salt
2 ears sweet corn, kernels removed (about 2 cups if using frozen)
1 cup grated pecorino or parm cheese
3 Tbsp butter
Preheat oven to 450.
Whisk the cornmeal and salt into boiling water, turn heat down to low and stir until it gets thick. Cover and cook 30-40 minutes, stirring every 10 minutes. Add the fresh corn 10 minutes before it’s done. Stir in grated cheese and butter just before serving.
Meanwhile in a large bowl toss the tomatoes, chopped zucchini, shallot, thyme, and olive oil. Season generously and toss to coat. Spread on a baking sheet and bake for 15-20 minutes, until the tomatoes burst, and the shallots crisp up.
Spoon polenta into bowls, top with roasted veggies and enjoy! Top with chopped fresh herbs, pesto, or a cooked protein.