Summer Vegetable Polenta Bowls are an easy, flavorful weeknight meal. Serve peak season farmer’s market vegetables over creamy polenta for a fast, fresh, flexible dinner.
This post is sponsored by Anolon Cookware. Thanks for supporting the brands that help keep Le Petit Eats going!
We’ve all got those go-to weeknight recipes that we rely on time and time again for busy nights when dinner has to be on the table quickly.
These summer vegetable polenta bowls have been one of my solid weeknight staples for awhile now, so when Anolon reached out and asked me to develop an “everyday-gourmet” recipe using their Nouvelle Copper SS 10-Piece Cookware Set, I jumped at the chance to share this recipe that I can honestly say I make several times a month… although it’s almost too easy to even call it a recipe.
I love a good veggie and grain combo, and all that’s required for these summer vegetable polenta bowls is a bed of creamy polenta and the freshest seasonal vegetables you can find at the farmer’s market. Now that summer is approaching you can’t go wrong with squash, tomatoes, eggplant and corn, but use your imagination. Polenta is a wonderful base for whatever veggies you have on hand or whatever happens to be in season. In the fall and winter I replace the above vegetables with things like fennel, mushrooms, butternut squash, etc.
The polenta cooks up evenly in Anolon’s beautifully crafted Nouvelle Copper Stainless Steel saucepan, thanks to the copper base that’s designed for optimum heat control. And a quick sauté of the vegetables in the skillet while the polenta is cooking ensures that dinner is on the table in no time.
I cooked the vegetables over moderately high heat in batches to get that nice browning effect, and I appreciated how the stainless steel handles stayed cool even through high heat cooking.
Whenever I make these vegetable polenta bowls I always make a little extra to have leftovers for lunch the next day. Sometimes if we’re craving something a little heartier we’ll fry or poach an egg to serve on top, and the runny yolk serves as an impromptu, no-fuss sauce.
Check out the full recipe for these Summer Vegetable Polenta Bowls on Anolon’s website, and stay tuned for my next post because this is a two parter, folks! Next I’ll be sharing how to elevate these weeknight polenta bowls into something spectacular; perfect for a weekend dinner when you have a little more time to spend in the kitchen, or if you’re entertaining. And there may or may not be a giveaway happening!