• Rose

Creamy polenta, roast tomatoes & sautéed zucchini

Updated: Dec 29, 2021

I think this has my moms name all over it, but it was inspired by something Gorans mom makes. I was never a huge pan of polenta when it comes cut in squares but soft creamy polenta is quite different. It is a very comforting meal and with the veges on top it had heaps of flavour. Get creative with any vegetable you like this is just what I had on hand.

You could use instant polenta but I prefer the course kind. Ceres Organics does a great one.


Serves 2 -3 (Goran had 2 helpings)

1 c course polenta

4 c water

¼ c grated sharp cheddar / parmesan

2 Tbsp butter

1 c spinach - I used frozen spinach but fresh would be great (Kale or Silverbeet would work too)

1 c chopped cherry tomatoes or heirloom tomatoes

2 cloves garlic

2 zucchini

Fresh basil or parsley

Caramelised Onions would be a great topping :)


Boil 4 c of water with ½ tsp salt. Sprinkle in 1 c polenta and stir well with a wooden spoon. Turn heat to low and cook for another 45-60 minutes, stirring frequently. The polenta is cooked with there are no more gritty bits. Stir in a butter and cheese and spinach.

While the polenta is cooking, quarter tomatoes, slice garlic and place on a baking dish with sides. Drizzle with olive oil and place in the oven for 10-15 minutes to soften the tomatoes. Sprinkle with salt and pepper.

Slice zucchini into rounds, warm a sauté pan over medium heat and add zucchini. cook 3-4 minutes on one side then flip to cook the other side until tender.

To assemble place a serving of polenta in each bowl and divide the tomatoes and zucchini. Sprinkle with fresh basil.


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