Summer Polenta

By tricia_seery
July 9, 2011
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Author Notes: This recipe was my first attempt at making polenta. I wanted to use some fresh ingredients from the yard so I raided the cilantro and the cherry tomatoes which were in season. It turned out so good I've made it every summer since, always tweaking the rescipe just a bit. tricia_seery

Serves: 4


  • 1 tablespoon olive oil
  • 2 shallots
  • 2 garlic cloves, diced
  • 1 quart chicken or veggie broth
  • 1 cup course ground cornmeal
  • 2 ounces parmasan
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper


  • 2 red bell peppers, roasted, peeled, and seeded
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 - 2 canned chipotle chiles
  • 2 tablespoons cilantro, chopped
  • salt, to taste
  • Toppings:
  • 1/4 cup feta cheese, crumbled
  • 1 avacado, cubed
  • 10 cherry tomatoes, quartered
  • 1/4 cup pumpkin seeds, toasted
  1. In a large saucepan heat the olive oil over medium heat. Add the shallots and salt and cook until they start to turn translucent, approx. 4-5 minutes.
  2. Reduce heat to low, add the garlic, and sauté for 1-2 minutes, making sure the garlic does not burn.
  3. Turn the heat up to high, add the chicken broth, and bring to a boil. Gradually add the cornmeal while continually whisking. Stir consistently until the cornmeal is thick.
  4. Pour polenta into a 9 x 13 greased inch cake pan. Place in the refrigerator to cool completely. Once set, turn the polenta onto a cutting board and cut into pieces. Brush each side with olive oil and sauté in a skillet until browned.
  5. Combine pesto ingredients in a blender and blend until smooth, but still textured. Warm gently and pour on polenta.
  6. Add toppings and serve.

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Grains|Vegetable|Side|Gluten-Free|Make Ahead|Vegetarian|Summer