I have just returned home from a blissful week of sunshine and sea breezes to pouring rain and chilly grey skies. The bleak cold really dampened the mood, calling for a comforting dinner that warms from the inside out: a bowl of silky, buttery polenta.
Polenta with zucchini tomato sauce
Description
I use instant polenta and whisk it slowly into a pan of simmering stock, cooking it gently for about five minutes, before finishing it with a generous spoonful of butter.
Tonight’s version was topped with a rich zucchini tomato sauce, charred sweetcorn and fresh parsley.
This was the comforting meal we all needed and one that will definitely stick in my head for days to come.
Polenta is one of my favourite sides, and my son adores it too. My recipe below is for a double batch, making enough for second servings, and sometimes even a little leftover for lunch the next day.
Ingredients
Zucchini tomato sauce
Charred corn
Polenta
Instructions
Zucchini tomato sauce
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Wash and finely chop the zucchini and red onion. Sauté over a low heat with a generous glug of olive oil and a pinch of salt until the zucchini has collapsed and the onion is soft. (This will take 20-40 minutes, depending on the size of the zucchini pieces.)
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Add the herbs and tomatoes. If you are using tinned cherry tomatoes, I suggest draining them and adding only the liquid at this stage, so the tomatoes do not completely collapse. Simmer for another 10- 20 minutes.
Charred corn
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While the sauce is simmering, peel the corn and remove the threads. Carefully slice off the corn kernels and add to a frying pan with a drizzle of olive oil. Keep stirring until the kernels are cooked through and have charred to your liking. Season with a pinch of salt and set aside.
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If you are using tinned cherry tomatoes, add them to your sauce at this point to heat through. Check the sauce and add vinegar, sugar (or syrup), salt and pepper to taste.
Polenta
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Slowly whisk the instant polenta into the simmering stock over a low heat. I usually use a large pot for this, since polenta tends to spit as it boils, so you want as much protection as possible! It will thicken quickly; keep stirring and cook for a further 2-5 minutes. When it is lovely and thick, stir in the butter, which will help it to become lovely and silky. (At this point, you could also add grated cheese, but I often leave it out as I find it does not need the extra heaviness.)
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Taste for seasoning and add extra salt and a crack of pepper if you wish.
To serve
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Ladle into bowls, top with the tomatoey zucchini sauce, a sprinkle of charred corn and chopped fresh parsley. Finish with a drizzle of evoo and enjoy!
