Servings: four to six.
I like the combination of “New World” vegetables—corn, beans, squash, and tomatoes—in this summer recipe, but feel free to choose any good-looking vegetables at the market to top the polenta; you can grill rather than sauté them if you like. I like to make a fairly loose polenta, and I add the fresh corn kernels for contrast.
Wonderful recipe. Easy to make. The polenta consistency is perfect. I changed the smoked tomato sauce for roasted tomatoes and added chanterelle mushrooms instead of some of the other veggies. The truth is that any veggie will go with this. It was a hit!
Simple, versatile, pretty to look at, and really delicious -- a great meatless option during peak summer produce season. The smoky tomato sauce is tasty and an excellent way to use up an overabundance of tomatoes, but I've also had success just tossing in some cherry tomatoes with the stir fry. Another version of the recipe in my John Ash cookbook calls for a poached egg.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.