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
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.