Packaged precooked polenta (the kind that comes in a log) makes it easy to cook creamy, soft polenta. Add diced summer vegetables and corn kernels, serve over leftover rice or pasta, and you have a meal on the table in no time.
- extra-virgin olive oil, coconut oil, or avocado oil
- red onion, diced
- mushrooms, diced
- zucchini, diced
- jalapeño chile, minced
- fresh tomatoes, chopped, reserving their juice
- kosher salt
- packaged precooked polenta, diced
- hot water or white wine
- ears of corn
- tomato paste (optional)
- garlic cloves, minced
- freshly ground black pepper
- chopped green olives or capers (optional)
- Warm oil in a large saucepan over medium heat.
- Add onion, mushrooms, zucchini, and jalapeño and cook until softened but not browned. Add tomatoes with their juice and sprinkle with salt. Bring to a boil, cover, and simmer, stirring occasionally, until the vegetables give off their juices and create a sauce. Lower the heat and add the polenta, breaking up the larger pieces. Cover and cook, stirring and adding hot water as needed to thin the mixture so it doesn’t stick to the bottom of the pan.
- Meanwhile, microwave the unhusked ears of corn until steaming or steam or boil the husked ears of corn, 2 to 3 minutes for either method. Transfer to a cutting board, let cool a bit, husk if needed, and cut the ears in half. Put the cut side down and cut the kernels from the cobs. Compost the cobs and add the corn kernels to the pan with the polenta.
- When the polenta is creamy and the consistency you like, add the tomato paste (if using), garlic, and pepper. Season to taste with olives (if using) or salt and serve.