Baked Parmesan Polenta with Zucchini and Tomatoes
Celebrate summer with this comforting casserole featuring sliced zucchini and tomatoes baked atop creamy polenta. It’s a snap to make because everything comes together in a single pot. Finish the dish with a sprinkling of Parmesan cheese and a drizzle of balsamic vinegar. If you have aged balsamic vinegar in your pantry, now is a great time to use it.
Ingredients
- 4 1/2 cups (36 fl. oz./1.1 l) water
- Kosher salt and freshly ground pepper
- 1 1/2 cups (10 1/2 oz./330 g) polenta
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into pieces
- 2 oz. (60 g) Parmesan cheese, grated, plus more for serving
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 lb. (500 g) zucchini, cut into 1/8-inch (3-mm) rounds
- 1 lb. (500 g) tomatoes, cut into 1/4-inch (6-mm) rounds
- 5 garlic cloves, thinly sliced
- Extra-virgin olive oil for drizzling
- 4 fresh oregano sprigs, including leaves and tender stems
- Balsamic vinegar for serving
Directions
Preheat an oven to 400°F (200°C).
In a 5 1/2-quart (5.5-l) Dutch oven over high heat, bring the water to a boil. Season the water generously with salt. Whisk in the polenta in a slow, steady stream, then reduce the heat to medium-low. Cook, stirring continuously, until the polenta begins to thicken and most of the water is absorbed, about 7 minutes. Add the butter, Parmesan and cream and stir until incorporated. Season to taste with salt and pepper and cook, stirring constantly, until thickened slightly, about 3 minutes. The polenta should be tender but still have a bite. (The polenta will finish cooking in the oven.) Remove from the heat.
Arrange the zucchini and tomato slices on top of the polenta, alternating between the two and overlapping the slices. Sprinkle with the garlic and season with salt and pepper. Drizzle lightly with olive oil and scatter the oregano sprigs on top. Bake until the zucchini is tender and the tomatoes have released their juices, 20 to 22 minutes.
Let cool for 10 minutes. Serve with balsamic vinegar for drizzling and Parmesan cheese for sprinkling. Serves 6.
Williams Sonoma Test Kitchen