Creamy Polenta With Summer Garden Veggies

summer veggie polenta

Since I started this blog way back in 2007 ( next month will be 13 years!) I have posted many different polenta recipes, needless to say we adore polenta in our house.

If you do a search here on my blog you’ll find polenta muffins, polenta biscotti, a polenta tart, croutons, grilled polenta and many different ways to serve it with meat, eggs and various vegetables that are highlighted during the seasons.

 

polenta with veggies

Today I made a creamy polenta that showcases all the summer garden veggies like corn and zucchini that are readily available right now. It’s a fun and very delicious way to highlight both.

polenta ingredients

I use instant polenta which takes no time at all to cook up, and if you prep a few of the other ingredients ahead of time, this comes together quickly.

I roasted a pint of cherry tomatoes the other day and I had some grilled corn leftover from the weekend so I added zucchini and yellow squash and picked some fresh basil from my garden. Just a few ingredients makes such a spectacular meal, but this can also serve as a side dish with something you cook up on the grill.

I also like to serve this up alongside grilled shrimp, it’s such a nice combo!

whisking polentapolenta and veggies

So all you have to do is whisk up some creamy polenta, top it off with julienned strips of zucchini, smokey charred corn along with sweet, juicy roasted cherry tomatoes. Polenta tends to firm up after it sits for a while so if you have leftovers no problem, cut it into wedges and serve it like a pizza!

A summertime dish you won’t forget!

Creamy Polenta With Summer Garden Veggies
 
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Ingredients
  • 2 ears of grilled corn with planks cut off the cob, make some planks along with the kernals
  • 1 small zucchini, julienned
  • 1 small yellow squash, julienned
  • a squeeze of fresh lemon
  • 1 pint of cherry tomatoes, rainbow colored
  • 2 green onions, sliced
  • fresh basil
  • olive oil
  • FOR THE POLENTA
  • 1 cup of instant polenta
  • 3 cups of chicken or vegetable broth preferably, or water
  • ½ cup parmigiano cheese
  • 2 tablespoons butter
  • 2 tablespoons of chopped basil
  • additional ¼ cup or so of water to thin it out a bit if needed at the end
Instructions
  1. Prep your tomatoes by placing them whole on a rimmed baking sheet lined with foil. Drizzle generously with olive oil all over and sprinkle with salt and pepper, if made the day before just warm them up a bit the day of.
  2. Roast at 400 until they burst and all the juices mingle with the oil.
  3. Grill both ears of corn cutting the kernels off the cob and making some into planks, it looks nice when placed on top of the polenta.
  4. Julienne both zucchini and yellow squash then place into a bowl and add a squeeze of lemon and a little olive oil just to wilt them down a bit.
  5. MAKE THE POLENTA
  6. In a medium saucepan add the broth or water, get it to a boil and whisk in the polenta, now turn the heat down and let it cook til it thickens, it doesn’t take long.
  7. Shut off the heat and stir in the butter, chopped basil and parmigiano, taste for seasoning adding salt and pepper, maybbe more cheese.
  8. When polenta is finished pour it into your serving dish and "decorate" the top to your liking with all the ingredients including the green onion and extra sprinkle of basil and cheese for finishing. You'll probably have some leftover ingredients, especially the roasted tomatoes.Be sure to spoon some of the tomato oil on too.
  9. Serve immediately and enjoy!

 

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Seared Scallops on Creamy Polenta with Broccolini

seared scallops

Seared scallops on creamy polenta with broccolini is such a fabulous dish, I promise it will wake up all your taste buds when you eat it, it’s quick enough for midweek and worthy enough for company.

A perfectly seared scallop is pure bliss and when cooked properly the most tender thing in the world, then paired with the corn grits of polenta you’ll be sure to have a match made in food heaven.seared scallops

However there are a few important factors when making this, let’s start with the scallops. You have to buy the large, dry sea scallops, fresh. The smaller bay scallops won’t work for this dish and neither will frozen, they hold on to too much liquid and you’ll never be able to get a good sear on them, which makes all the difference.

Even with the dry scallops I’ll bring them home and layer them between paper towels, just to make sure even the slightest bit of liquid is absorbed.

When you’re ready to sear them I place my heavy bottomed pan on the stove and turn the heat up to get it screeching hot, so hot where smokes starts to rise, so put your fan on and then drizzle the bottom with olive oil, just to get it heated and never use a nonstick pan you won’t get a good sear at all.

Salt and pepper one side of the scallops and place the seasoned side down in the oiled pan which you’ve now turned down to medium high and don’t move them until you can see a deep sear on the bottom, maybe three minutes or so, but honestly looking at them is more accurate.

When you see that deep sear on the scallops turn them over and basically take them out, they’re finished, they’ll continue to cook slightly after you remove them. With this method they’ll be sure to come out perfect every single time.

 

seared scallops

Regarding the polenta, the secret to making it nice and creamy is the ratio of liquid to cornmeal. I only know what is a success for me and works every time and that is, 1 part polenta to 5 parts liquid, finished off with some butter and a splash of half and half.

Any less liquid and it will become too thick and seize up, especially when cooling down. With this method even if it sits a few minutes it will remain creamy, and that’s what you want for this dish, smooth and creamy with no lumps.

You can serve this on a wooden board or a platter as I did, and you can change up the greens of your choice, I love it with the broccolini but I think any green would be good, even kernels of corn would be nice.

Either way I guarantee you’ll have a fabulous meal!

Find me on Instagram to see what else I’m cooking up daily.

Seared Scallops on Creamy Polenta with Broccolini
 
Author:
Ingredients
  • 1 lb. large sea scallops, dry and fresh
  • 1 small bunch of broccolini, trimmed and pre-cooked
  • 1 cup of polenta, I used quick cooking polenta
  • 4 cups of low sodium chicken broth
  • 1 cup water
  • ¾ cup freshly grated Parmigiano Reggiano
  • large knob of butter
  • splash of half and half or cream
  • salt and pepper to taste
  • olive oil
Instructions
  1. Start out heating up your pan until it's screeching hot as stated in my post.
  2. Have the scallops seasoned and ready for searing as stated in my post.
  3. Proceed to make the polenta, getting the broth and water to a boil, then whisking in the polenta, lower the heat so it doesn't spit all over, but keep whisking until it all comes together.
  4. When the polenta comes together, remove from the heat and add the knob of butter and all the cheese, stir til combined then add a nice splash of cream or half and half.
  5. Get your scallops seared and ready for plating using the method I stated in my post.
  6. Pour the creamy polenta on to your platter or board, then placed the seared scallops all around and top with the cooked broccolini.
  7. Do a quick drizzle of olive oil on top and that's it, enjoy!

 

 

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Polenta on a Board Topped with Butternut Squash and Mixed Mushrooms

polenta with mushroom and butternut squash

The weather has officially cooled down and now we’re well into the fall season, comfort foods are slowly creeping into my kitchen, and a meal that I love making in this cooler weather is, creamy warm polenta topped with pretty much anything.

I’ve posted polenta several times on this blog, but this time I’m serving it on a wooden board, yes a board, it’s casual, rustic, communal and a fun way to eat it.

Cook up your polenta, make it nice and creamy, then immediately pour it onto a wooden board, spread it around then top it with almost anything you can imagine. It’s the perfect base for sauteed greens, a nice meaty red sauce, roasted veggies, a wild mushroom ragu, even poached eggs, the list is endless!

You can use any size wooden cutting board that you might have, or buy a designated polenta board that is either round or a very long rectangle, both can be placed in the center of a table for a big polenta party, depending on the size you can either double or even triple the recipe, or you can use a pizza peel like I did, which is a good size for a smaller amount.

assorted raw mushrooms

I decided to top mine with oyster, crimini and beech mushrooms, I love the different variety of mushrooms I’m seeing all over.

roasted butternut squah

And of course butternut squash because they’re a match made in heaven!

roasted mushrooms with garlic and thyme

I roast both of the veggies ahead of the time and with the mushrooms I like to add some garlic and thyme.

polenta with mushroom and butternut squash

Place everything on top, put your board in the middle of the table, grab a spoon or a fork and dig in!

polenta with mushroom and butternut squash

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Polenta on a Board Topped with Butternut Squash and Mixed Mushrooms
 
A casual and fun way to eat creamy polenta!
Author:
Ingredients
  • 1 small butternut squash, cut into a small dice, then tossed in olive oil and pre-roasted on a sheet pan at 400 degrees until lightly golden
  • assorted mushrooms of your choice, at least 1½ lbs. pre-roasted at 400 degrees with 3 chopped garlic cloves and a few sprigs of fresh thyme
  • 1 cup of quick cooking polenta
  • 4 cups of liquid, I like to use 2 cups milk and 2 cups broth
  • 1 teaspoon of salt
  • 2 handfuls of grated Parmigiano Reggiano
  • a little butter and olive oil
Instructions
  1. Put the liquid and salt into a heavy pot, get it to boiling then reduce heat to a low simmer and whisk in the polenta, then get a wooden spoon and get stirring until nice and creamy.
  2. Take it off the stove add in a tablespoon of butter, a drizzle of olive oil and the cheese, stirring until incorporated.
  3. Add salt and pepper to taste.
  4. Quickly spread onto your wooden board, then top with all your veggies.
  5. Drizzle more olive oil on top, and a little more grated cheese, serve immediately

 

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Summer Polenta Pizza with Grilled Corn and Roasted Tomatoes

polenta with grilled corn and roasted tomatoes 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!

ingredients for polenta with grilled corn 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.

polenta with grilled corn and roasted tomatoes 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.

polenta with grilled corn and roasted tomatoes 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.

polenta with grilled corn and roasted tomatoes 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!

polenta with grilled corn and roasted tomatoes 

Summer Polenta Pizza with Grilled Corn and Roasted Tomatoes
 
Ingredients
  • 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
Instructions
  1. Place foil onto a rimmed baking sheet and place cut tomatoes and grated garlic on top.
  2. Season tomatoes with salt and pepper and drizzle all over with olive oil.
  3. Place into a 375 degree F.oven and roast until tomatoes blister and juices run into the oil.
  4. Sprinkle with fresh basil when finished then set aside.
  5. For the polenta place the water into a medium sized saucepan then bring the water to a boil.
  6. Add the butter, salt and quickly whisk in the polenta.
  7. Reduce to simmer and keep whisking til nice an smooth and thickens nicely about 5 minutes.
  8. Remove from heat and stir in grated cheese, parsley, basil and scallions.
  9. Evenly spread polenta on the bottom of a serving vessel.
  10. Place your corn and tomatoes all over the top, including the juices of the roasted tomatoes.
  11. Add more herbs and cut scallions for garnish and a final drizzle of olive oil.
  12. Let the polenta firm up, it doesn't take long, then cut into wedges and serve.

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Creamy Polenta with Butternut Squash and Spinach

polenta with butternut squash and spinachI can’t think of a better dish for a cold wintery night. Creamy, cheesey, polenta laced with roasted butternut squash and chopped spinach. Guaranteed to warm you up from the inside out. Comfort food in the most delicious way!
Christmas wreath Chicago received it’s first snow yesterday and with temperatures predicted mostly in the teens all week the reality of winter is in full force, so it’s comfort foods that are calling my name.polenta with spinach and butternut squash Hearty enough to eat alone or with a nice green salad or it’s just plain wonderful as a side dish next to baked chicken or roasted pork.polenta with sausage and peppers Have leftovers? No problem, you can easily morph your leftover butternut squash polenta into another meal by topping it with chunks of Italian sausage and roasted peppers, this is crazy good!

butternut squash polenta with sausage and peppersbutternut squash polenta with poached egg But if all you have left is just a teeny bit, no worries, you can mold it into a small ramekin, warm it up, unmold and plop a cooked egg on the top, my favorite!

Creamy Polenta with Butternut Squash and Spinach
 
Ingredients
  • 1 small butternut squash, peeled, seeded, cut into small dice and pre-roasted
  • 1 cup, instant style polenta
  • ¾ cup chopped fresh spinach
  • ½ cup or so grated parmesan or romano cheese
  • 2 cups chicken broth, homemade or low sodium store bought
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • extra olive oil for drizzling
Instructions
  1. Roast squash at 400 degrees on a baking sheet drizzled with olive oil, salt and pepper. Roast around 15 minutes or until slightly golden. Set aside.
  2. In a large saucepan add the broth, water, 1 tablespoon of butter, 1 tablespoon of olive oil, salt and pepper, bring to a boil.
  3. Reduce heat to low and slowly start whisking in the polenta, keep whisking so as not to get lumps, it will bubble and squirt, be careful!
  4. Switch over to a wooden spoon and keep stirring until thickened, remove from heat.
  5. Fold in the grated cheese, the spinach and the butternut squash, drizzling more olive oil all over the top.
  6. Serve immediately.
  7. Leftover polenta can be warmed up the next day by adding more water or broth, or leftovers can be molded into ramekins.
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POLENTA CAKE WITH FIGS

After wondering around in Whole Foods the other day, a beautiful container of fresh figs caught my eye, I had to buy them. I really didn’t know what I was going to do with them at the time. And then I remembered that the Daring Bakers did a challenge with figs not to long ago. So, getting inspiration from the many recipes I read, I decided I’d give it a try. Polenta cake was something I always wanted to make, and what better way than to par it with figs!!! All in all, it turned out well, my hubby loved it! But then, he’s a sweet freak!! But on the second day it started to dry out. It’s worth trying again, but it needed more moisture!

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