Polenta With Zucchini and Tomatoes Recipe (2024)

Where do I find the recipe for Easy Oven Baked Polenta??

Anne: To find the oven baked polenta recipe referenced in this recipe, go to the top of the page and click on the ink to the article associated with this recipe. That article will contain link to or info about the oven baked polenta technique. You'll find the recipe at the URL here: http://www.nytimes.com/2009/06/08/health/nutrition/08recipehealth.html

Made this with cherry tomatoes, and a mixture of zucchini and yellow squash. Made up for the lack of liquid with a little white wine and some water. Wonderfully flavorful! Freshly grated Parmesan complements it perfectly.

Added shiitake mushrooms and it was even more delicious.

Oven baked polenta technique referenced in this recipe is genius. Have always made polenta on stove top. Used oven technique embedded in article associated with this recipe and outcome was top notch. See article link at top of page or here. http://www.nytimes.com/2009/06/08/health/nutrition/08recipehealth.html Used on Superbowl. As meatballs and red sauce warmed on stove top, polenta was in the oven and all ready to eat at halftime without me having to "monitor". Touchdown!

I put a Mexican twist on it by using spices cumin and smoked red pepper.Salsa added additional flavors. Add chop cilantro and fresh tomatoes.I sliced store bought polenta. Veggies on top and into the oven for 15 minutes. Cheese and Black beans on the side. Serve 4

I love this recipe. I make it weekly. I double the squash by adding yellow crookneck and doubling the garlic but keep the tomato the same. I also add at least one cup of veggie broth (sometimes one and a half cups) because I love sauces and that makes it more “saucey”.

Hello again....I have now added, along with the crisped pancetta and parmesan some cut up Castel Vetrano olives..... over each serving....Mmmmmmm.

Such a nice dinner...I added crisped pancetta with the parmesan when I served it.

This recipe got good reviews from most of my family. I like making polenta this way, and have used it with other recipes - it’s easy and hands off. If I were to make it again, I would have more liquid for “drizzle” over the polenta. You could accomplish this by not seeding the tomatoes, adding tomato juice, using canned tomatoes (more liquid, typically), or adding a little broth. I also think a little red pepper or some basil (or both!) would jazz it up. It’s solid and a great base to play with!

Very nice with polenta.Used red wine instead of water, and marjoram and Aleppo pepper instead of parsley and mint.

Just made...Dee-lish! Did caramelize the zucchini a bit as I like that flavor before adding the canned Mutti cherry tomatoes (purchased at World Market).So easy to make, very flavorful. Didn't add herbs or make the make polenta but will next time. This is definitely a keeper.

I love this recipe. I make it weekly. I double the squash by adding yellow crookneck and doubling the garlic but keep the tomato the same. I also add at least one cup of veggie broth (sometimes one and a half cups) because I love sauces and that makes it more “saucey”.

I needed a quick no fuss zucchini recipe tonight and this recipe DELIVERED!!! The only thing I did was add a little bit of roasted garlic in with the aromatics and some chili flakes and dried Italian herbs. So yummy and so easy and my roommate LOVED it!!!

I put a Mexican twist on it by using spices cumin and smoked red pepper.Salsa added additional flavors. Add chop cilantro and fresh tomatoes.I sliced store bought polenta. Veggies on top and into the oven for 15 minutes. Cheese and Black beans on the side. Serve 4

We loved this. Used 2 medium zucchini, and homegrown whole cherry tomatoes, mint and parsly. No sugar needed. Added 1/2 can cannelini beans for protein at end. Served with slices cut from store bought polenta roll, sautéed in EVOO. To leftovers, added 2 tblsps pesto and rest of the can of beans. Yum. Easy meal.

Just make the polenta according to the directions on the package… Much simpler than looking up and using the oven baked version. Also greener; the oven uses a lot of energy.

I made this almost exactly as written. My only change was to use about half milk half water in the polenta. It was so good and easy to prepare. This will be on the table frequently once the zucchini starts coming in!

Very versatile, had no mint and increases parsley. Added leftover chicken while zucchini cooked before tomatoes were added, delicious. The polenta baking is genius.

Added shiitake mushrooms and it was even more delicious.

This was absolutely delicious, and I don't even like zucchini. The polenta recipe is a revelation. Thank you for helping me chip away at all that CSA zucchini!

Oven baked polenta technique referenced in this recipe is genius. Have always made polenta on stove top. Used oven technique embedded in article associated with this recipe and outcome was top notch. See article link at top of page or here. http://www.nytimes.com/2009/06/08/health/nutrition/08recipehealth.html Used on Superbowl. As meatballs and red sauce warmed on stove top, polenta was in the oven and all ready to eat at halftime without me having to "monitor". Touchdown!