00:00Creamy Polenta Bowl with Oven Roasted Tomatoes and Zucchini
00:04This polenta bowl pairs creamy, cheesy polenta with roasted tomatoes, caramelized zucchini, and sweet corn for rich comfort and bright texture.
00:12Finished with fresh pesto, it proves simple ingredients and good technique can feel impressive, cozy, and completely from scratch.
00:20For this dish, you'll need grape tomatoes, chopped zucchini, sliced shallot, olive oil, thyme, salt and pepper for the roasted vegetables.
00:29Polenta cooked with water or broth, salt, fresh corn kernels, parmesan or pecorino, and butter for a creamy base, and a pesto made from basil, parsley, olive oil, parmesan garlic, lemon juice and zest, salt and black pepper.
00:44Preheat oven to 450 degrees Fahrenheit and line a sheet pan with parchment.
00:50Toss grape tomatoes, zucchini and shallots with olive oil, thyme, salt and pepper.
00:55Spread in a single layer and roast 15 to 20 minutes until tomatoes burst and vegetables caramelize.
01:03Bring 4 cups liquid with 1 teaspoon salt to a boil.
01:06Gradually, whisk in 1 cup polenta, reduce heat and cook 20 to 30 minutes, stirring often.
01:12Stir in corn 10 minutes before done until creamy.
01:15Blend all pesto ingredients until smooth.
01:18Stir cheese and butter into hot polenta, adjust seasoning, then serve topped with roasted vegetables and a generous drizzle of pesto.
01:26This polenta bowl has approximately 420 calories per serving, with 12 grams protein, 18 grams healthy fats, 45 grams carbs, and 6 grams fiber.
01:37Tomatoes, basil, corn, and zucchini provide antioxidants, vitamins, and minerals.
01:43Vegetarian, gluten-free, and nutrient rich, it supports heart, eye, and immune health.
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