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hellosal on 10.17.2019
This was super easy and really good. I put in quite a bit more zucchini and a sweet onion instead of shallots and it still turned out great.
Baked Polenta with Tomatoes, Corn, and Zucchini
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Description
Make a batch of creamy polenta in the oven—all you have to do is stir a few times. Serve this for dinner with a punchy green salad alongside.
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 cups Milk
- 2 cups Chicken Stock Or Low-sodium Chicken Broth
- 1 cup Coarse Polenta (not Quick-cooking)
- 1 cup Corn Kernels
- 1 cup Sliced Zucchini, 1/4-inch Thick Rounds
- ⅓ cups Sliced Scallions, White And Light Green Parts
- ½ cups Grated Parmesan Cheese Plus More For Serving
- Kosher Salt And Freshly Ground Black Pepper
- 8 ounces, weight Cherry Tomatoes, Halved
- ½ cups Packed Chopped Herbs, Such As Basil, Parsley, And Dill, Plus Whole Leaves For Serving
- 4 ounces, weight Goat Cheese Crumbled
Preparation
Preheat oven to 375°F. Melt butter in a 12-inch heavy deep-sided skillet over medium heat. Remove from heat and stir in milk, stock, and polenta, Stir in corn, zucchini, scallions, Parmesan cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Bake 20 minutes. Remove from oven and stir in tomatoes. Bake until polenta is tender and thickened, another 15 to 20 minutes. Adjust seasoning, if needed. Stir in herbs and goat cheese. Serve sprinkled with more herbs and Parmesan cheese.
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