Meatless Mondays  |  Posted 07.31.17

Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

This deliciously simple and quick weeknight summer recipe is made of fresh corn-studded polenta, perfectly roasted grape tomatoes and zucchini, and a smooth pesto for drizzling over the top.

Serves: 4


  • For Veggies:
  • 1 pint Grape Tomatoes
  • 2 medium Zucchinis, chopped into 1inch pieces
  • 1 large Shallot, thinly sliced
  • 2 Tbsp Olive Oil
  • 1 tsp Dried Thyme
  • Salt and Pepper, to taste
  • For the Pesto
  • 1 cup Basil Leaves
  • 3 Tbsp Parsley Leaves
  • 1/3 cup Olive Oil
  • 1/2 cup Grated Parmesan
  • 1 Garlic Cloves
  • 1 tsp Lemon Juice
  • 1/2 tsp Lemon Zest
  • 1 tsp Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • For the Polenta:
  • 1 cup Polenta
  • 4 cups Water or Broth, or mix the 2
  • 1 tsp Salt
  • 2 medium ears of Sweet Corn, kernels removed - about 2 cups
  • 1 cup Grated Pecorino or Parmesan Cheese
  • 3 Tbsp Butter


Preheat the oven to 450°F. In a large bowl toss the grape tomatoes, chopped zucchinis, sliced shallot, thyme, and olive oil together. Season generously with salt and freshly cracked black pepper, and toss to coat. Spread the veggie mixture onto a baking tray and roast for 15 to 20 minutes, or until the tomatoes burst and the shallots crisp up.  

Cook the polenta with the water and salt according to the package instructions, or follow these simple steps. Add the fresh corn kernels 10 minutes before the polenta is ready.

Blend all of the pesto ingredients together until smooth in a blender or food processor, or with an immersion blender.

Stir the grated cheese and butter into the polenta just before serving. Taste and adjust the seasoning if needed. Evenly divide the polenta between 4 bowls; top each bowl with roasted veggies and the prepared pesto. Serve immediately.

Source: The Kitchn