Quick, delicious and creamy parmesan polenta with heirloom tomatoes, spinach and zucchini

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. 

 I’ve combined this creamy parmesan polenta with some homegrown vegetables. Small zucchini, baby spinach and sorrel are a perfect combination. Top off the dish with some heirloom tomatoes of your garden, they taste like summer in Italy and add some Mediterranean spirit to your weeknight dinner. If your fructose malabsorption is so distinct that your body can’t handle a few tomatoes just leave them out.

Share your take on this awesome creamy polenta or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I can’t wait to see your pics!

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Creamy parmesan polenta with garden vegetables

Quick, easy and delicious parmesan polenta with heirloom tomatoes, spinach, sorrel and zucchini from the garden.

Servings: 4 people
Ingredients
Creamy Polenta
  • 150 gram polenta
  • 50 gram butter
  • 50 gram parmesan
  • 1 tbsp salt
  • nutmeg
Garden veggies
  • 2 handfuls spinach and sorrel
  • 2 tbsp roasted pine nuts
  • 15-20 small heirloom tomatoes
  • 1 small zucchini
  • olive oil
  • salt
  • pepper
Instructions
For the creamy polenta
  1. 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.

  2. 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.

Garden veggies
  1. 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.

  2. 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!

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