I am going to be 100% honest when I say I had no idea what polenta really was until recently. It always resembled a big bowl of grits to me but it’s actually corn. It’s a low carbohydrate food rich in Vitamin A and C which is the perfect vessel to add a protein and vegetables to make a complete meal.
After learning these fun facts, I decided to venture out from rice and quinoa and try making polenta on my own. I was pleasantly surprised by how easy it was to make but I did notice it needs a heavy amount of seasoning. Also if you don’t eat this right away it turns hard fast which is the perfect transition to polenta fries!
Are you a fan of polenta? Am I the only one that is just learning about this delicious bowl of yumminess.
Polenta with Roasted Tomatoes & ZucchiniPrint Recipe
- 1 Pint Grape Tomatoes
- 1 Large Zucchini, roughly chopped
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Dried Thyme
- Sea Salt & Pepper
- 1 Cup Polenta
- 4 Cups Water
- 1 Teaspoon Salt
- 2 Tablespoons of Butter
Preheat oven to 375 degrees.
In a large mixing bowl, combine the vegetables, olive oil, thyme, salt & pepper.
On a lined baking sheet, spread the vegetables evenly and bake for 20-25 minutes or until the tomatoes begin to burst.
In a medium saucepan on high heat, bring the water to a boil and add in the salt.
Slowly stir in the polenta and reduce heat to low, continuing to whisk until thickened.
Cover the saucepan and every 10 minutes stir for a total of 35-40 minutes.
Add the butter and stir until melted. Serve immediately with roasted vegetables on top.
Adapted by: www.thekitchn.com