summer polenta in a bowl

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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • 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.