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Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

Karen Biton-Cohen
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, tightly packed leaves

1

Garlic clove

1 pint

Grape tomatoes

1/2 tsp

Lemon, zest

3 tbsp

Parsley, leaves

1

Shallot, large

2

medium ears Sweet corn

1 tsp

Thyme, dried

2

Zucchini, medium

1 tsp

Lemon juice

1 cup

Polenta

1/2 tsp

Black pepper, freshly cracked

2 tsp

Salt

1

Salt and freshly cracked black pepper

2 tbsp

Olive oil

1/3 cup

Olive oil, good-quality

3 tbsp

Butter

1/2 cup

Parmesan, grated

1 cup

Pecorino or parmesan cheese, grated

4 cups

Water