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Summer Vegetable Polenta Bowls

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Creamy polenta topped with colorful sautéed zucchini, summer squash, sweet corn, tomatoes, and bell peppers makes a comforting yet fresh seasonal meal. Fresh basil, lemon, Parmesan, and olive oil add a bright, savory finish.

Ingredients

  • Polenta or coarse-ground cornmeal
  • Water or vegetable broth
  • Milk, optional
  • Parmesan cheese
  • Unsalted butter
  • Salt
  • Freshly ground black pepper
  • Zucchini
  • Yellow summer squash
  • Cherry or grape tomatoes
  • Fresh corn kernels
  • Red or yellow bell pepper
  • Red onion or shallot
  • Garlic
  • Olive oil
  • Fresh basil
  • Fresh thyme, optional
  • Salt
  • Freshly ground black pepper
  • Red pepper flakes, optional
  • Fresh lemon juice
  • Fresh basil, for serving
  • Grated Parmesan, for serving
  • Lemon wedges, for serving
  • Extra-virgin olive oil, for serving

Instructions

  1. Prepare the vegetables by slicing the zucchini and summer squash, halving the tomatoes, dicing the bell pepper and onion, and removing the corn kernels from the cob if using fresh corn.
  2. Bring the water or vegetable broth to a gentle boil in a large saucepan. Slowly pour in the polenta while whisking continuously to prevent lumps.
  3. Reduce the heat and cook the polenta gently, stirring frequently, until soft, thick, and creamy. Follow the package instructions for the appropriate cooking time.
  4. Stir the butter and grated Parmesan into the tender polenta. Add a splash of milk if desired for an extra-creamy consistency. Season with salt and black pepper and keep warm.
  5. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until they begin to soften and develop some color.
  6. Add the zucchini and yellow summer squash. Cook until tender but still slightly firm, stirring occasionally to encourage browning.
  7. Add the corn and garlic and cook for another 2 minutes. Add the tomatoes and cook briefly until they soften and begin releasing some of their juices.
  8. Season the vegetables with salt, black pepper, optional fresh thyme, and optional red pepper flakes. Finish with fresh lemon juice and chopped basil.
  9. Divide the creamy polenta among bowls and pile the warm summer vegetables on top. Garnish with fresh basil, grated Parmesan, a drizzle of extra-virgin olive oil, and a squeeze of lemon before serving.

Notes

  • For a vegan version, cook the polenta with vegetable broth and replace the butter and Parmesan with plant-based butter and nutritional yeast or dairy-free Parmesan.
  • Add chickpeas, cannellini beans, or other white beans with the corn for extra plant-based protein.
  • For a roasted variation, toss the vegetables with olive oil and seasonings and roast until tender and caramelized before serving over the polenta.
  • Spinach, kale, or Swiss chard can be added near the end of cooking for extra greens.
  • Goat cheese or feta can replace Parmesan for a tangier finish, while mozzarella provides a milder flavor.
  • Store leftover polenta and vegetables separately in airtight containers in the refrigerator for up to 3 to 4 days.
  • Polenta firms as it cools. Reheat it over low heat with a splash of water, broth, or milk, stirring until creamy again.
  • Add fresh basil, cheese, lemon juice, and other fresh garnishes after reheating for the best flavor.

Nutrition

Find it online: https://thefamilycooking.com/summer-vegetable-polenta-bowls/