Farmers’ Market Polenta with Fresh Corn + Tomatoes
Creamy, cheesy farmers’ market polenta.
Last week I made you some salty strawberry sauce.
It is subtly salty.
And just enough sweet.
With soft citrusy notes of pink peppercorns.
A sticky, early-summer treat to preserve those strawberries and make everything you top with them more delicious. The sauce comes together in ten minutes and the pan clean up in seconds. Thanks to, GreenPan for being so awesome.
GreenPan was born ten years ago, upon discovering the inconvenient and ugly truths of traditional non-stick cookware. Its founders set out to create a non-stick coating made from natural materials and so, ceramic non-stick was born.
The concept spread like wildfire and the pans rapidly became available in ninety countries around the globe. In 2012 GreenPan became the leader in ceramic non-stick cookware and has been leading the pack ever since.
I’m a super big fan of ceramic. Here’s why!
Ceramic non-stick is derived from natural materials, like sand. Guaranteeing that no toxins end up in your food even at high temperatures. Ever.
Ceramic non-stick is resistant to high heat. They will never blister, peel or flake off into your food.
Their non-stick ability lends to using less oil in cooking while still achieving the results you want. Your food releases quickly and easily, and all in one piece. Voila.
Clean-up is a breeze because of that slick surface. Often you can even wipe them cleaning without any soap or water.
Ceramic naturally holds heat really well. This allows you to cook on lower temperatures, more evenly.
GreenPan is green! Using up upcycled stainless steel and aluminum whenever possible. And emitting sixty percent less CO2 in production than other non-stick brands.
To celebrate GreenPan’s Ten Years of Healthy Cooking I’ve made a creamy, cheesy farmers’ market polenta for you. I like my polenta creamy, but still a little thinner in texture than most. This is my classic, go-to polenta recipe. I topped it with vegetables I found at the market.
This is a combination of sugar snap peas, green onions, corn and tomatoes with lots of fresh herbs and olive oil. But you can use whatever vegetables you have on hand. Zucchini, eggplant, green beans and even potatoes would be a great addition or substitution. It’s a very flexible recipe that way. This farmers’ market polenta comes together in just under thirty minutes. And the best part is that it uses just a single pan!
And there’s a giveaway too! I’m giving away a Paris Ceramic Non-Stick 11-piece Cookware Set. To enter head over to GreenPan and tell me which piece in the set you’re most looking forward to using by dropping me a comment below. I’ll choose a winner at random on May 31 at noon Central, and notify the winner by email. Contest is open to readers in the United States. Head to GreenPan for more festive, healthy recipes to celebrate GreenPan’s Ten Years of Healthy Cooking!
Farmers' Market Polenta with Fresh Corn + Tomatoes
You can adjust this recipe, depending on the season, and whatever vegetables you have available to you. To make vegan, omit cheese and substitute olive oil for butter.
- 1 clove garlic, minced
- 4 cups filtered water
- 1 cup polenta
- 1 tablespoon unsalted butter
- 1/2 cup grated Romano cheese, plus more to serve
- sea salt, to taste
- black pepper, to taste
- 3 tablespoons olive oil
- 1 cup sugar snap peas, halved
- 1/2 cup green onions, diced
- 1/2 cup fresh corn kernels
- 1/2 cup halved cherry tomatoes
- 1/4 cup fresh basil, chopped
- 1 teaspoon lemon juice
In a large sauté pan heat the garlic over low for one minute while stirring almost constantly. Add in the water and bring to a boil.
Then add in the polenta one-third cup at a time, stirring constantly to avoid clumps. Reduce the heat to a simmer and cook uncovered while stirring frequently until water is absorbed and the polenta is softened. Add more water as needed.
Remove from the heat and add in the butter and cheese, and stir to combine. Taste and add salt and pepper as desired. Scoop polenta into a bowl and cover.
Wipe the pan clean and return to the stove. Heat the oil over medium heat and toss in the snap peas, onions, corn, tomatoes and basil. Season with salt and pepper and sauté for about 3 minutes or until vegetables are cooked al dente. Finish with a squeeze of lemon.
Divide polenta into four bowls, top with vegetables and more cheese and black pepper if desired and serve promptly.
This post is sponsored by GreenPan; all opinions are my own.