INGREDIENTS
For the veggies
- 1 large zucchini, halved and sliced
- 1 large yellow squash, halved and sliced
- 1 sweet bell pepper, sliced
- 1 cup cherry tomatoes
- 1 medium yellow onion, chopped
- 1½ tablespoons olive oil
- 3 sprigs fresh thyme
- ¼ teaspoon salt
- ½ teaspoon black pepper
For the polenta
- 2 tablespoons unsalted butter
- 1½ cups corn (about 2-3 ears fresh)
- 2 cups low-sodium vegetable broth
- 2 cups water
- 1 cup dry cornmeal
- ½ cup freshly grated parmesan cheese
- ¼ teaspoon salt
- ½ teaspoon black pepper
DIRECTIONS
Prepare the veggies:
- Preheat oven to 400°F. Wash and chop the veggies. They should all be about the same size.
- Transfer veggies to a large sheet pan lined with parchment paper or aluminum foil. Drizzle with olive oil and season with thyme, salt, and pepper.
- Roast veggies for about 25 minutes until tender.
Prepare the polenta:
- In a medium pot, melt together the butter and corn. Cook 5-8 minutes until the butter browns around the corn.
- Add broth and water. Bring to a low boil, then whisk in the cornmeal, stirring until the mixture is soft and thick, about 3-5 minutes.
- 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.
- Serve polenta with fresh veggies on top!
VARIATIONS & TIPS
- You can use thawed frozen corn instead of fresh.
- Use any variety of vegetables you like or have on hand.
- Dish pairs well with shrimp or chicken.
- To make sure you’re using whole grain cornmeal, avoid labels that say degermed/degerminated cornmeal, which is not a whole grain.
NUTRITION FACTS
YIELD: 6 servings
Calories: 243 per serving, Carbohydrates: 33g, Fiber: 4.9g, Sugar: 8g (0g added sugar), Protein: 6.7g, Fat: 10.8g, Saturated fat: 4.2g, Cholesterol: 16mg, Sodium: 379mg
SOURCE: Adapted from halfbakedharvest.com & gardeninthekitchen.com
Watch the cooking demo video below for extra tips and guidance!