Ingredients
Scale
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water or broth
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 medium Zucchini, sliced thinly
- 1 medium Red bell pepper
- 2 cups Spinach or kale
- 1 medium Onion
- 2 cloves Garlic
- 1/2 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese
- 4 ounces Cream cheese or mascarpone (optional)
- 1/4 cup Fresh herbs (basil, parsley, or thyme)
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
- Bring the water or broth to a boil in a medium pot and add the salt.
- Slowly whisk in the polenta, reduce heat to low, and stir often until thick and tender (about 15–20 minutes).
- Stir in the butter and cream cheese or mascarpone until smooth.
- Mix in the Parmesan and half of the mozzarella; taste and add black pepper.
- Heat the olive oil in a large skillet over medium heat. Sauté the onion until soft and starting to brown.
- Add the garlic, bell pepper, and zucchini; cook until vegetables are tender but still bright.
- Add the spinach or kale and cook until wilted; season with a pinch of salt and more pepper if needed.
- Spoon the creamy polenta into bowls or a serving dish, top with the sautéed vegetables, and sprinkle the remaining mozzarella and fresh herbs over the top.
- If you like a bubbly top, place under a hot broiler for 2–3 minutes until the cheese browns slightly.
- Drizzle with a little olive oil and serve warm.
Notes
For extra creaminess, use warm broth instead of cold water. Freshly grated cheese melts better than pre-shredded.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian