Creamy Pesto Polenta with Sautéed Zucchini and Tomatoes
Start your week off right with this fresh and cozy creamy pesto polenta dinner. It’s meatless, satisfying, and packed with garden flavors. The smooth, cheesy polenta is topped with golden sautéed zucchini and juicy heirloom tomatoes, finished with a drizzle of homemade pesto. This easy recipe uses just a few simple ingredients and brings a gourmet feel to your dinner table. .
Ingredients
For the Polenta:
1 cup stone-ground cornmeal (polenta)
4 cups water or vegetable broth
1/2 tsp sea salt
2 tbsp unsalted butter
1/2 cup grated Parmesan cheese
For the Vegetables:
2 tbsp olive oil
2 medium zucchini, sliced into half-moons
1 pint heirloom cherry tomatoes, halved
2 cloves garlic, minced
Salt and black pepper to taste
For the Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
1/3 cup olive oil
1/4 cup grated Parmesan
1 garlic clove
Juice of 1/2 lemon
Instructions
1
🧀 Make the Polenta:
In a saucepan, bring water or broth to a boil.
2
Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
3
Reduce heat to low and cook for 20–25 minutes, stirring occasionally, until creamy.
4
Stir in butter, Parmesan, and salt.
5
🥒 Sauté the Veggies:
In a skillet, heat olive oil over medium heat.
6
Add zucchini and cook 4–5 minutes until tender.
7
Add tomatoes and garlic, cook 2–3 more minutes. Season with salt and pepper.
8
🌿 Make the Pesto:
Blend basil, pine nuts, garlic, lemon juice, and Parmesan.
9
Stream in olive oil until smooth. Season to taste.
10
🍽 Assemble:
Spoon polenta into bowls, top with sautéed veggies, and drizzle with pesto.
Tags:
#CreamyPestoPolenta#EasyDinner#MeatlessMonday#SeasonalEats#UtahFoodies#VegetarianMeals#ZucchiniRecipesChefBryanCookingwithchefbryanKUTV
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