One-Pot Wonders

Baked Polenta with Tomatoes, Corn, and Zucchini

July 24, 2019
Photo by Riley Wofford
Author Notes

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

  • Prep time 25 minutes
  • Cook time 40 minutes
  • Serves 4 to 6
Ingredients
  • 4 tablespoons unsalted butter
  • 2 cups milk
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 cup coarse polenta (not quick-cooking)
  • 1 cup corn kernels (from 1-2 ears)
  • 1 medium zucchini, sliced into 1/4-inch thick rounds (1 cup)
  • 4 scallions, white and light green parts sliced (1/3 cup)
  • 1/2 cup grated parmesan cheese, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 8 ounces cherry tomatoes, halved (1 1/2 cups)
  • 1/2 cup packed chopped herbs, such as basil, parsley, and dill, plus whole leaves for serving
  • 4 ounces goat cheese, crumbled
In This Recipe
Directions
  1. 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.
  2. 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.

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