Farmer’s Market Creamy Polenta with Parmesan is cheesy polenta as a tasty base for a late summer farmer’s market bounty.
Vegetables. I remember those. I think we used to eat them back before we had two newborns and the washing machine wasn’t running on a 24-hour cycle.
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.
More Ways to Eat Your Vegetables
- Herb Roasted Vegetables
- Grilled Summer Vegetable and Pesto Pizza
- Whole Wheat Couscous with Roasted Vegetables
- Root Vegetable Lasagna
- Vegetarian Noodles with Broccoli and Kale
- Creamy Butternut Squash and Spinach Casserole
- Easy Roasted Broccoli
- Tex Mex Stuffed Zucchini
- Greek Pizza with Feta, Spinach and Olives
- Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
- Roasted Cauliflower Tacos
- Sesame Ginger Kale Salad
- Sweet Potato Tacos with Avocado Crema and Goat Cheese
- Sesame Peanut Noodles with Zucchini and Sweet Potato
Farmer's Market Creamy Polenta with Parmesan
- Stockpot or Saucepan
- Large Saucepan
- 2 lbs Assorted Vegetables (I used zucchini, tomato, pepper, and onions, but just about anything will work, although very firm vegetables like carrots may take slightly longer to cook)
- 1 Tbsp Extra Virgin Olive Oil
- 4 cups Water
- 1 tsp Salt
- 1 cup Polenta (not instant)
- 1/4 cup Butter (1/2 stick)
- 3/4 cup grated Parmesan Cheese
- Rinse and dice vegetables into 1/2-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.