Here’s a great way to showcase all those summer veggies that are popping up all over. Cook up some creamy polenta, spread it out in a pan then use it as a delicious base to set all your veggies on top. The polenta will firm up a bit and you’ll be able to cut it into wedges and serve it just like pizza!
As far as veggies go, the sky’s the limit as to what you’ll want to top it with, but I couldn’t resist my sweet garden tomatoes and some fresh corn that I recently picked up and decided to grill. My polenta pizza was served as a side to go along with skewered grilled shrimp, but it can certainly stand on it’s own as a main dish along with a salad.
Be generous with the toppings so that every wedge you cut is loaded with goodness. I love slicing my corn kernels into planks, I think it looks more appealing and deepens the flavor.
Speaking of flavor, what’s more intensely flavored than roasted tomatoes? Nothing in my opinion. Spoon those warm juices and sweet tomatoes all over the top, it’s a match made in heaven with the corn.
The polenta base is creamy yet firm, cheesy, herby, and the top is studded with all that summer offers us. It’s oh so good, indulge!
- 1 pint mixed colored cherry tomatoes, cut in half
- 1 garlic clove grated on a microplane
- olive oil
- a small handful of fresh basil and parsley
- 2 ears fresh corn, grilled and cut into planks
- FOR THE POLENTA
- 1 cup corn polenta, quick cooking kind
- 3 cups water
- 1 tablespoon of butter
- 1 teaspoon, salt
- 2 scallions sliced
- ½ cup or so parmesan or romano cheese
- Place foil onto a rimmed baking sheet and place cut tomatoes and grated garlic on top.
- Season tomatoes with salt and pepper and drizzle all over with olive oil.
- Place into a 375 degree F.oven and roast until tomatoes blister and juices run into the oil.
- Sprinkle with fresh basil when finished then set aside.
- For the polenta place the water into a medium sized saucepan then bring the water to a boil.
- Add the butter, salt and quickly whisk in the polenta.
- Reduce to simmer and keep whisking til nice an smooth and thickens nicely about 5 minutes.
- Remove from heat and stir in grated cheese, parsley, basil and scallions.
- Evenly spread polenta on the bottom of a serving vessel.
- Place your corn and tomatoes all over the top, including the juices of the roasted tomatoes.
- Add more herbs and cut scallions for garnish and a final drizzle of olive oil.
- Let the polenta firm up, it doesn't take long, then cut into wedges and serve.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
loved it.
Just so you know, this polenta has become a staple in my cousin and my cooking adventures. Everytime we get together to cook up something big, like ravioli, gnocchi or tomorrow tamales, we ALWAYS plan on this polenta to keep us going!!! Absolutely love it!!! Thank you!
That’s wonder Jana, love it, thank you!
It sounds wonderful and looks absolutely beautiful. I will be making this soon.
You’ve done it again! Another wonderful way to enjoy vegetables.
This recipe looks absolutely delicious. I made Polenta for the first time this year and have been looking for another good way to use it. I think my husband will really like it, too. Thank you for sharing your recipes on this blog. Your cooking style brings me back to my own childhood growing up with Italian American grandparents.
Looks delicious! And to think I used to gripe when my momma made polenta for the family. She was way ahead of the times. I truly wish she were with me now — I would certainly make her and her recipes feel more appreciated!!
My mouth is watering…..I love roasted cherry tomatoes and I adore polenta.
A perfect match!
Bless you, Marie!! I can eat polenta pizza!! I was forced a year ago to eat gluten free because of health issues. I would love to try your pizza recipe. Thank you!!
I think you’ll love it Patricia!
This is so creative and delicious looking, Marie. Love the idea of using polenta as a base for all those wonderful summer vegetables. You are truly the queen of veggies.
Wowww! This is BEAUTIFUL. So gorgeous for summer!!
Fantastic idea for Summer’s beautiful corn and tomatoes!
How do you keep coming up with these great ideas? Love it! Marie, you need your own cooking show!
I can’t wait to try this over the weekend!!!
Now is this does not look like summer goodness, then I do not know what does! I love to serve polenta like this during summer. Somehow everyone thinks of it as winter food, but i say grill it and go for it.