Kidding. We’ve totally been eating vegetables. There are pickles at the bottom of the chicken shawarma we order from the Lebanese take-out place.
This Farmer’s Market Polenta is a solid step towards vegetable redemption. We’ve been eating leftovers all week, so all that vegetable goodness is working its magic on our slightly battered 4-months-into-parenthood selves.
Clara and Molly approve.
In addition to all those good late summer vegetables, creamy polenta really is comfort food. And it couldn’t be easier to make – just add polenta to boiling water and stir like mad until it thickens. Add some cheese and butter for good measure.
This is the sort of dish that bridges late summer and early fall – fresh and bright with a little warmth mixed in.
It won’t fix the laundry situation, but at least we’ve got dinner sorted out.
- 2 pounds assorted vegetables (I used zuchini, tomato, pepper, and onions, but just about anything will work, although very firm vegetables like carrots may take slightly longer to cook)
- 1 Tablespoon extra virgin olive oil
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta (not instant)
- ¼ cup (1/2 stick) butter
- ¾ cup grated Parmesan cheese
- Rinse and dice vegetables into ½-inch pieces. In a large saucepan, heat the olive oil over medium-high heat. Add the diced vegetables and saute until tender, 8-10 minutes. Season with salt and pepper.
- Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes (note: there can be a real variation in cooking time for polenta, so err on the side of pulling it off the heat too early rather than too late; the kind I used for this recipe thickened up nicely in just 10 minutes, so keep an eye on it). Stir in butter and Parmesan cheese. Season to taste with salt and pepper. Remove from heat.