Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini Recipe | Yummly

Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

THE KITCHN
22Ingredients
45Minutes
540Calories
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Ingredients

US|METRIC
  • 1 pint grape tomatoes
  • 2 zucchinis (medium, chopped into 1-inch pieces)
  • 1 shallot (large, thinly sliced)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
  • salt
  • cracked black pepper
  • 1 cup polenta (or yellow cornmeal)
  • 4 cups water (or broth, or a mixture of the two)
  • 1 teaspoon salt
  • 2 ears sweet corn kernels (removed, about 2 cups)
  • 1 cup grated pecorino cheese
  • 3 tablespoons butter
  • 1 cup basil leaves (tightly packed)
  • 3 tablespoons parsley leaves
  • 1/3 cup olive oil (good-quality)
  • 1/2 cup grated Parmesan
  • 1 garlic clove
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper (freshly)
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    NutritionView More

    540Calories
    Sodium83% DV1990mg
    Fat68% DV44g
    Protein31% DV16g
    Carbs9% DV26g
    Fiber16% DV4g
    Calories540Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol55mg18%
    Sodium1990mg83%
    Potassium820mg23%
    Protein16g31%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A50%
    Vitamin C70%
    Calcium45%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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