Fresh Corn Polenta with Vegetables

Polenta, a corn-based dish similar to grits, makes a creamy, buttery base for fresh, flavorful veggies in this dish. Instead of packaged polenta, learn to make it from scratch with fresh corn!

Serves: 4Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 8 ears corn
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 3 tablespoons butter
  • 2 teaspoons fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 cups cherry tomatoes
  • 2 zucchinis, quartered and sliced
  • 1⁄4 teaspoon crushed red pepper flakes
  • 1⁄2 teaspoon paprika
  • 1 clove garlic, minced
  • 3 tablespoons fresh basil, chiffonade


  • Remove kernels from corn cobs. In medium pot, cover corn and salt with water. Bring to boil, reduce heat to low and cover. Simmer 8 minutes.
  • Strain corn and discard water. In food processor, process corn and pepper until smooth. Place corn back into pot; add butter and parsley. Cook over low heat until butter is completely melted.
  • In large skillet over medium heat, cook together olive oil, cherry tomatoes and zucchini 5-7 minutes, until tomatoes are wilted. Stir in red pepper flakes, paprika and garlic. Add basil.
  • Serve polenta in bowl; top with tomato mixture.