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.

 

Recipe created by: Ben Kramer, Executive Chef, Diversity Food Services.

Tips

  • Use bocconcini as an alternative to fresh mozzarella.