Today's recipe is for a version of Italian-style polenta made with fresh corn and zucchini.
4 cups low-sodium vegetable broth
1 cup yellow cornmeal
1 small onion
2 ears of corn
1 medium zucchini
1/2 cup Parmesan cheese
It is possible to make the polenta using water, but this recipe uses low-sodium vegetable broth instead.
Get started by heating four cups of the broth in a deep, heavy-bottomed stainless steel pot.
When the broth comes to a gentle simmer, slowly whisk in one scant cup of yellow cornmeal, and immediately turn the heat to the lowest setting.
Let the mixture cook along, stirring it occasionally for 20 - 25 minutes, until the cornmeal is soft.
While the polenta cooks, add a splash of olive oil to another large pan and saute one small diced onion.
Once the onion has softened up, add a little more olive oil to the pan, and add in the corn from two ears of corn and one de-seeded, diced medium zucchini.
Turn the heat up a bit, and cook that along until the zucchini is tender crisp, and then turn the heat off.
Use a wooden spoon to stir the polenta as it's cooking, so it is easier to get into the corners of the pot.
When the polenta is soft to the tooth, add in 1/2 cup of grated Parmesan cheese and stir.
Finally, add the cooked vegetables into the polenta mixture. Fold everything together.