Mozzarella and Vegetable Polenta Recipe | DFM

Garden Vegetables and Mozzarella with Polenta

Serving Size

4 servings

Use fresh zucchini, cherry tomatoes, and herbs from the garden for this Manitoba harvest inspired dish.

Ingredients

VEGETABLES & MOZZARELLA

1 Tbsp (15 mL) olive oil, divided
2 zucchinis, halved lengthwise and sliced 1/4 inch thick
1 yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 onion, chopped
6 garlic cloves, minced
1 tsp (5 mL) minced fresh thyme
1-2 cup (250-500 mL) cherry tomatoes, stemmed and halved
salt and pepper, to taste
4 oz (120 g) Canadian fresh Mozzarella cheese, cut into 1/2 inch cubes
2 Tbsp (30 mL) Canadian shredded Parmesan cheese
1/4 cup (50 mL) chopped fresh basil

POLENTA

2 cups (500 mL) milk
2 cups (500 mL) of water
1 cup (250 mL) coarse-ground polenta
1/3 cup (75 mL) Canadian grated Parmesan cheese
1 Tbsp (15 mL) butter
salt and pepper, to taste

Directions

1.	In a medium heavy-bottomed pot, bring water, milk, and a large pinch of salt to a boil.
2.	Meanwhile, toss the zucchini and yellow squash together in a bowl. Split into two batches for cooking (this allows enough room in the pan for even frying). Heat 1 teaspoon of the oil in a Dutch oven or large frying pan over medium-high heat. Add one-half of the squash and zucchini and a dash of salt and cook until tender with a bit of browning, 8 minutes or so. Transfer to a bowl and repeat for the second batch.
3.	Add 1 teaspoon of oil to the empty pan and add the onion; cook until softened – about 5 minutes. Stir in garlic and thyme; cook until fragrant for about 30 seconds. Stir in the tomatoes and cooked zucchini and squash; cook for 1-2 minutes, just until the tomatoes slightly soften. Season with salt and pepper.
4.	Once the liquid is boiling, slowly add the polenta while constantly stirring in a circular motion. Stir continuously to prevent the polenta from sticking to the bottom of the pot; bring to a simmer.
5.	Once simmering, reduce the heat to low and continue stirring and scraping the sides of the pot until the polenta is soft and smooth around 5-10 minutes. Remove from heat and stir in the Parmesan cheese, butter and salt and pepper. Serve immediately. –*If not serving the polenta immediately, it will become stiff. If making polenta ahead, spread the polenta evenly in a 9”x9” pan and cut out of the pan when ready to serve. Alternately, add a bit of liquid to cooled polenta and reheat.
6.	Serve vegetables over polenta and garnish with fresh Mozzarella, basil, and Parmesan cheese.