Last week I made you some salty strawberry sauce. It’s subtly salty, and just enough sweet. With soft citrusy notes from the pink peppercorns. A sticky, early summer treat to preserve those berries and top all the things with. The sauce comes together in ten minutes and the pan cleans up in seconds, thanks to GreenPan. This week I’m making you a summer polenta recipe. And all you need is one pan and thirty minutes.
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, and here’s why. Firstly, ceramic non-stick is derived from natural materials, like sand. Guaranteeing you that toxins will never end up in your food even at high temperatures. Ceramic non-stick is resistant to high heat and cooks your food more evenly. It will never blister, peel or flake off into your food (because nobody wants that in their bowl of polenta).
How to make this easy summer polenta recipe.
To celebrate GreenPan’s Ten Years of Healthy Cooking I’ve made an easy, creamy, summer polenta topped with sautéed vegetables for you. Which are a combination of fresh sweet corn, sugar snap peas, green onions, tomatoes, tons of fresh basil and a touch of lemon.
First you create an aromatic base of garlic and oil. Then you add in the water and polenta, simmer and stir until creamy. Next add in the butter and cheese for extra richness. And lastly you sauteed the vegetables. You can use whatever vegetables you have on hand. Zucchini, eggplant, green beans and bell peppers would be great additions or substitutions. It’s a very flexible recipe in that way.
Sautéed Vegetable Ingredients
This post is sponsored by GreenPan; all opinions are my own.