Too many summer vegetables in your garden? This is the perfect brunch recipe to spice things up and elevate your simple garden veggies! This cheesy polenta has three different cheeses, so it pairs so well with these delicious vegetables!
This recipe is honestly a recipe I threw together for dinner one night with what we had left in the refrigerator. These are my favorite kinds of recipes, because they are simple to make for everyone and you may have some of the ingredients already in your pantry or refrigerator!
Supplies:
- Saucepan
- Frying Pan
Ingredients:
- Cornmeal
- Water
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Olive Oil
- Shallot
- Garlic Cloves
- Zucchini
- Cherry Tomatoes
- Butter
- Goat Cheese
- Parmesan Cheese
- Blue Cheese
Step 1: Make the Polenta
First, bring the water to a boil in a medium saucepan. Sprinkle half of the salt into the boiling water. Then add the cornmeal into the boiling water and stir. Reduce the heat down to low. Stir the polenta every 10 minutes, and continue to cook for 45 minutes.
Step 2: Cook the Vegetables
Next, preheat a large frying pan over medium high heat with olive oil. Then, dice the shallot, mince the garlic, and dice the zucchini. First, add the shallot to the pan and sauté for 3-5 minutes. Then, add the garlic and continue to sauté for another minute. Add in your diced zucchini and cherry tomatoes and season with the pepper, onion powder, garlic powder, and the other half of the salt. Cover the frying pan with a lid and reduce the heat to low. Continue to sauté for 20 minutes, stirring every 5 minutes.
Step 3: Add the Cheeses
Once the polenta is done cooking, add in the butter, goat cheese, parmesan cheese, and blue cheese and stir until well incorporated.
Step 4: Plate and Serve
In a bowl, add 1 cup polenta and 1 cup sautéd vegetables over the top of the polenta. Serve while warm!
Make this Recipe What You Want!
One great thing about this recipe, is that you can make it what you want it to be. You can really change up the cheeses or the veggies! If you don’t have one of the cheese don’t be afraid to swap it out for something else; same for the vegetables! This recipe is simple and can be swapped out pretty simply!
Check out the Recipe Video on My Instagram:
Other Brunch/Breakfast Recipes on the Blog:
Gluten Free Low-Carb Banana Nut Bread
Cheesy Polenta with Summer Vegetables
Equipment
- Saucepan
- Frying Pan
Ingredients
- 1 cup Cornmeal
- 5 cups Water
- 2 tbsp Salt
- 1 tbsp Pepper
- ½ tbsp Garlic Powder
- ½ tbsp Onion Powder
- 1 tbsp Olive Oil
- 1 Shallot diced
- 1 Garlic Clove minced
- 2 medium Zucchini diced
- 1 cup Cherry Tomatoes
- 2 tbsp Butter
- 4 oz Goat Cheese
- 2 oz Parmesan Cheese
- 1 oz Blue Cheese
Instructions
- First, bring the water to a boil in a medium saucepan. Sprinkle half of the salt into the boiling water. Then add the cornmeal into the boiling water and stir. Reduce the heat down to low. Stir the polenta every 10 minutes, and continue to cook for 45 minutes.
- Next, preheat a large frying pan over medium high heat with olive oil. Then, dice the shallot, mince the garlic, and dice the zucchini. First, add the shallot to the pan and sauté for 3-5 minutes. Then, add the garlic and continue to sauté for another minute. Add in your diced zucchini and cherry tomatoes and season with the pepper, onion powder, garlic powder, and the other half of the salt. Cover the frying pan with a lid and reduce the heat to low. Continue to sauté for 20 minutes, stirring every 5 minutes.
- Once the polenta is done cooking, add in the butter, goat cheese, parmesan cheese, and blue cheese and stir until well incorporated.
- In a bowl, add 1 cup polenta and 1 cup sautéd vegetables over the top of the polenta. Serve while warm!
Notes
Nutrition
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