It doesn’t have to be pasta all the time! Have you tried polenta the Italian way? It’s so comforting and simply delicious. You can make a creamy version like this recipe or classic grilled polenta slices. This creamy parmesan polenta is so easy to make and superb for weeknight dinners. It’s a bit like savory porridge and perfect for you gluten-free foodies because it’s naturally gluten-free.
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Quick, easy and delicious parmesan polenta with heirloom tomatoes, spinach, sorrel and zucchini from the garden.
Bring 1 liter of water with salt to a boil. Under constant whisking pour polenta slowly into the boiling water. Keep on whisking and cook for about 10 minutes over low heat until polenta thickens and there are no more lumps.
Stir the butter into the polenta, take the pot off the heat and add in the parmesan cheese. Stir until butter and parmesan have melted and everything is combined. Season to taste with salt and nutmeg. Cover the polenta with a lid and let it rest for 2 - 3 minutes.
Wash and trim all your fresh garden veggies. Chop the zucchini into 1 cm cubes. Place a skillet over medium heat and add the olive oil. Add the zucchini and cook for about 3 minutes, then add the spinach and sorrel. Give it a stir and add the tomatoes. Let it cook for about 3 more minutes and remove from the heat. Season to taste with salt and pepper.
Spoon the polenta onto 4 plates, top with your cooked garden veggies and roasted pine nuts. If you like add some grated parmesan and a drizzle of olive oil! Enjoy!
