INGREDIENTS
FOR THE POLENTA:
2 tablespoons unsalted butter
1 1/2 cups corn (about 2-3 ears fresh)
2 cups low-sodium veggie broth
2 cups water
1 cup dry corn meal
1/2 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
FOR THE VEGGIES:
1 1/2 tablespoons olive oil
1 large zucchini
1 large yellow squash
1 sweet bell pepper, sliced
1 cup cherry tomatoes
1 medium yellow onion, chopped
3 sprigs fresh thyme
1/4 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
PREPARE THE VEGGIES:
1. Preheat oven to 400°. Wash and prepare veggies. They should all be about the same size.
2. Transfer veggies to a large lined sheet pan and drizzle with olive oil and season with salt, pepper and fresh thyme.
3. Bake for about 25 minutes.
PREPARE THE POLENTA:
1. In a medium pot, melt together the butter and corn. Cook 5-8 minutes until the butter browns around the corn.
2. Add two cups of water and the broth. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes.
3. Stir in the parmesan and season with salt and pepper. Turn the heat off, cover the pot and let the polenta sit for 5 minutes.
4. Serve polenta with fresh veggies on top!
VARIATIONS & TIPS
- • If not using fresh corn, use frozen corn thawed.
- • Use any variety of vegetables you like or have on hand.
- • Dish pairs well with shrimp or chicken.
NUTRITION FACTS
Calories: 243 cal, Carbohydrates: 33g, Fiber: 4.9g, Sugar: 8g (0g added sugar), Protein: 6.7g, Fat: 10.8g, Saturated fat: 4.2g, Cholesterol: 16mg, Sodium: 379mg
YIELD: 6 servings
SOURCE: Adapted from halfbakedharvest.com & gardeninthekitchen.com
Watch the cooking demo below and download the recipe to make it yourself.