Make a batch of creamy polenta in the oven - all you have to do is stir a few times. Serve this for dinner with a punch green salad alongside. —Riley Wofford
4 to 6
chicken stock or low-sodium chicken broth
coarse polenta (not quick-cooking)
corn kernels (from 1-2 ears)
medium zucchini, sliced into 1/4-inch thick rounds (1 cup)
scallions, white and light green parts sliced (1/3 cup)
grated parmesan cheese, plus more for serving
Kosher salt and freshly ground black pepper
cherry tomatoes, halved (1 1/2 cups)
packed chopped herbs, such as basil, parsley, and dill, plus whole leaves for serving
goat cheese, crumbled
In This Recipe
Preheat oven to 375°F. Melt butter in a 12-inch heavy deep-sided skillet over medium heat. Remove from heat and stir in milk, stock, and polenta. Stir in corn, zucchini, scallions, parmesan cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Bake 20 minutes; remove from oven and stir in tomatoes. Bake until polenta is tender and thickened, another 15 to 20 minutes; adjust seasoning, if needed. Stir in herbs and goat cheese. Serve sprinkled with more herbs and parmesan cheese.