30+ Hearty and Healthy Polenta Dinner Recipes You’ll Love

Polenta, a humble yet versatile dish made from ground cornmeal, can be transformed into a hearty meal that suits any taste.

Whether served creamy, grilled, or baked, polenta offers a comforting base for a variety of savory toppings, making it the perfect choice for weeknight dinners or special occasions.

Rich in flavor and texture, polenta can be paired with vegetables, meats, cheeses, and sauces, providing endless possibilities for your dinner table.

If you’re looking to spice up your dinner routine or explore new ways to enjoy this classic ingredient, our collection of 30+ polenta dinner recipes is sure to inspire.

From creamy polenta bowls to grilled polenta steaks, these recipes bring out the best of this cornmeal staple.

30+ Hearty and Healthy Polenta Dinner Recipes You’ll Love

Polenta is more than just a side dish – it’s a meal in its own right, offering comfort, flexibility, and a satisfying taste that pairs well with so many ingredients.

Whether you’re in the mood for a light vegetarian meal or a hearty, meaty dish, polenta can easily be adapted to your needs.

With over 30 creative polenta dinner recipes to choose from, you’re bound to find something that will delight your taste buds and become a regular in your meal rotation.

So, why not try a new polenta recipe tonight and discover just how delicious this simple dish can be?

Polenta with Roasted Vegetables and Parmesan

This comforting dish combines the rich, creamy texture of polenta with roasted vegetables, creating a balanced and flavorful dinner option. The roasted vegetables add a depth of savory sweetness, while the Parmesan cheese gives the dish a satisfying finish. Perfect for a cozy night in, this meal is easy to prepare and offers a great way to use up seasonal vegetables.

Ingredients:

• 1 cup yellow cornmeal (polenta)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, onion, and cherry tomatoes with olive oil, dried thyme, salt, and pepper. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the Polenta: While the vegetables are roasting, bring the vegetable broth to a boil in a medium-sized pot. Slowly whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 15-20 minutes until the polenta thickens and becomes creamy. Add more broth if it becomes too thick.
3. Assemble the Dish: Spoon the creamy polenta onto plates and top with the roasted vegetables. Sprinkle with freshly grated Parmesan cheese and serve immediately.

This Polenta with Roasted Vegetables and Parmesan is a wholesome and filling dinner that’s perfect for any night of the week. The creamy polenta serves as a wonderful base for the tender, caramelized vegetables, creating a dish that feels both indulgent and nourishing. With the added richness of Parmesan, it’s a meal that balances both flavor and texture beautifully, making it a family-friendly and vegetarian favorite.

Polenta-Stuffed Bell Peppers

Polenta-stuffed bell peppers are a deliciously hearty dinner that takes a simple vegetable to the next level. The creamy polenta acts as a perfect filling, enhanced by spices, herbs, and a touch of cheese. This recipe is an ideal choice for meal prepping, offering a nutritious and satisfying option that’s easy to pack and reheat throughout the week.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup polenta
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh cilantro (optional)

Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. Cook the Polenta: In a medium pot, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Stir frequently and cook for about 15 minutes until thick and creamy.
3. Prepare the Filling: Stir in the diced tomatoes, corn kernels, black beans, cumin, smoked paprika, salt, and pepper into the cooked polenta. Mix well and let the mixture simmer for another 5 minutes.
4. Stuff the Peppers: Spoon the polenta mixture into the hollowed-out bell peppers, packing the filling tightly. Sprinkle the tops with shredded mozzarella cheese.
5. Bake the Peppers: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil in the last 5 minutes of baking to allow the cheese to melt and brown slightly.
6. Serve: Garnish with fresh cilantro and serve hot.

Polenta-stuffed bell peppers are a fun and flavorful twist on the traditional stuffed peppers. The creamy, slightly tangy polenta provides a rich and satisfying filling that complements the sweetness of the bell peppers. This dish is not only delicious but also packed with nutrients, making it a great option for vegetarians and those seeking a healthy meal. Plus, the leftovers taste just as good, making it a fantastic choice for meal prep.

Creamy Polenta with Mushroom and Spinach Sauce

This creamy polenta topped with a savory mushroom and spinach sauce is the epitome of comfort food. The polenta is cooked to perfection, offering a smooth and velvety base, while the sautéed mushrooms and spinach provide an earthy, flavorful sauce. With garlic and a splash of cream, this dish transforms simple ingredients into a restaurant-quality meal that’s both filling and satisfying.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the Polenta: Bring the vegetable broth to a boil in a large pot. Slowly whisk in the polenta, reduce the heat, and cook while stirring for about 15-20 minutes, until the polenta is creamy and tender. Stir in butter, salt, and pepper to taste.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook until softened, about 5-7 minutes. Stir in the spinach and cook for another 2 minutes until wilted.
3. Finish the Sauce: Add the heavy cream to the mushroom and spinach mixture, and stir until combined. Simmer for another 3-4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
4. Assemble the Dish: Spoon the creamy polenta onto plates and top with the mushroom and spinach sauce. Garnish with grated Parmesan cheese, if desired.
5. Serve: Serve hot as a hearty main dish or alongside your favorite protein.

This Creamy Polenta with Mushroom and Spinach Sauce is a rich, decadent meal that delivers on both comfort and flavor. The velvety polenta acts as the perfect base for the savory and earthy mushroom and spinach sauce. The combination of garlic and cream elevates the sauce, creating a dish that feels indulgent yet is simple enough for a weeknight dinner. This recipe is an excellent way to enjoy the comforting texture of polenta while adding plenty of healthy vegetables and satisfying flavors.

Polenta with Sausage and Spinach Ragu

This Polenta with Sausage and Spinach Ragu is a rich, flavorful dish that combines the creaminess of polenta with a hearty, savory sausage and spinach sauce. The slightly spicy sausage adds a robust depth of flavor, while the wilted spinach brings a fresh, earthy taste. This comforting meal is perfect for a cozy dinner and pairs wonderfully with a glass of red wine.

Ingredients:

• 1 cup polenta
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 pound Italian sausage (mild or spicy)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Prepare the Polenta: In a medium pot, bring the chicken broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 15-20 minutes, until the polenta thickens and becomes creamy. Add salt and pepper to taste.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up into smaller pieces with a spoon, until browned and cooked through (about 8-10 minutes). Remove any excess fat from the pan.
3. Make the Sauce: Add the chopped onion and garlic to the skillet and cook for about 5 minutes, until softened. Stir in the crushed tomatoes and white wine (if using). Simmer for 10-12 minutes, allowing the sauce to thicken and develop flavor. Stir in the chopped spinach and cook for an additional 2 minutes, until the spinach wilts.
4. Assemble the Dish: Spoon the creamy polenta onto plates and top with the sausage and spinach ragu. Sprinkle with grated Parmesan cheese and serve.
5. Serve: Serve hot, garnished with extra Parmesan cheese if desired.

Polenta with Sausage and Spinach Ragu is the perfect dish when you’re craving something rich and hearty. The creamy polenta provides a smooth base, while the savory sausage and fresh spinach create a robust, satisfying sauce. This dish offers a great balance of textures and flavors, and the addition of Parmesan cheese gives it a delightful finishing touch. It’s an ideal meal for a chilly evening and a great way to enjoy the comfort of polenta in a more savory context.

Polenta Pizza with Tomato Basil Sauce

Turn polenta into a delicious pizza crust with this Polenta Pizza with Tomato Basil Sauce. This recipe takes advantage of polenta’s natural cornmeal flavor and combines it with a simple, fresh tomato sauce topped with mozzarella and fresh basil. It’s a gluten-free alternative to traditional pizza that still delivers on taste and satisfaction.

Ingredients:

• 1 cup polenta
• 4 cups water
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup tomato sauce
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Red pepper flakes (optional)
• 1 teaspoon dried oregano

Instructions:

1. Prepare the Polenta: In a large pot, bring the water to a boil. Gradually whisk in the polenta and cook over low heat, stirring constantly, for about 15-20 minutes until thickened. Season with salt and pepper to taste.
2. Form the Pizza Base: Once the polenta is cooked, pour it into a greased baking sheet or pizza pan, spreading it into a round or rectangular shape about 1/2-inch thick. Use the back of a spoon to smooth it out evenly. Let it cool for about 10 minutes until firm.
3. Prepare the Toppings: Preheat your oven to 400°F (200°C). Spread the tomato sauce over the cooled polenta crust, leaving a small border around the edges. Sprinkle with shredded mozzarella cheese and sprinkle with dried oregano and red pepper flakes (if using).
4. Bake the Pizza: Place the pizza in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the edges of the polenta are slightly golden.
5. Garnish and Serve: Remove from the oven and sprinkle with fresh chopped basil leaves. Slice and serve immediately.

Polenta pizza is a fantastic way to enjoy a gluten-free pizza without sacrificing flavor. The creamy polenta crust offers a satisfying, slightly crunchy base that holds up well to the classic toppings of tomato sauce, mozzarella, and fresh basil. It’s a fun and unique twist on the traditional pizza that everyone can enjoy, whether they follow a gluten-free diet or not. Perfect for a quick weeknight meal, this dish is both hearty and light, making it a great option for all ages.

Polenta and Vegetable Stir Fry

Polenta and Vegetable Stir Fry is a vibrant and healthy dinner that combines crispy fried polenta cubes with stir-fried vegetables in a savory soy-based sauce. The dish is light yet filling, with the crispy exterior of the polenta adding a delightful crunch that pairs beautifully with the tender stir-fried vegetables. It’s a quick and easy dinner perfect for busy evenings.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 2 green onions, chopped
• Sesame seeds, for garnish

Instructions:

1. Cook the Polenta: In a medium pot, bring the vegetable broth to a boil. Gradually whisk in the polenta and cook over low heat, stirring frequently, for about 15-20 minutes, until thickened and creamy. Once cooked, pour the polenta onto a greased baking sheet and spread it out evenly. Allow it to cool and firm up for about 15 minutes.
2. Fry the Polenta: Cut the cooled polenta into small cubes. Heat olive oil in a large skillet over medium-high heat and add the polenta cubes. Fry them for 5-7 minutes, turning occasionally, until crispy and golden on all sides. Remove from the pan and set aside.
3. Prepare the Stir-Fry: In the same skillet, add the bell pepper, zucchini, snap peas, and carrot. Stir-fry the vegetables for 5-7 minutes, until they are tender-crisp.
4. Combine and Serve: Add the soy sauce, sesame oil, grated ginger, and minced garlic to the skillet with the vegetables. Stir well to coat. Add the fried polenta cubes and toss gently to combine. Cook for an additional 2 minutes to allow the flavors to meld together.
5. Garnish and Serve: Top with chopped green onions and a sprinkle of sesame seeds. Serve immediately.

This Polenta and Vegetable Stir Fry is an incredibly satisfying dish, combining the crispy texture of the fried polenta with the vibrant, fresh flavors of stir-fried vegetables. The savory soy sauce and sesame oil dressing bring everything together, making each bite flavorful and exciting. It’s a healthy and quick meal that’s both light and filling, making it perfect for busy nights when you want something nutritious and delicious. Plus, it’s highly customizable—feel free to swap in your favorite vegetables or add a protein for extra heartiness.

Polenta with Roasted Mushrooms and Garlic Herb Sauce

Polenta with Roasted Mushrooms and Garlic Herb Sauce is a delectable and savory dish that combines creamy polenta with the rich, earthy flavor of roasted mushrooms. The addition of a garlic herb sauce makes it a flavorful and comforting meal, ideal for those who enjoy hearty vegetarian dishes. This meal is both luxurious and simple, making it perfect for a weeknight dinner or a special gathering.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup heavy cream (optional for extra richness)
• Salt and pepper, to taste
• Parmesan cheese, grated, for serving (optional)

Instructions:

1. Prepare the Polenta: In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reduce the heat to low, and simmer, stirring occasionally for 15-20 minutes, until thick and creamy. Season with salt and pepper to taste, and stir in the heavy cream (if using) for extra richness. Set aside.
2. Roast the Mushrooms: Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced mushrooms with 1 tablespoon of olive oil, balsamic vinegar, and a pinch of salt and pepper. Roast for 15-20 minutes, stirring halfway through, until the mushrooms are tender and browned.
3. Make the Garlic Herb Sauce: While the mushrooms are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Stir in the fresh thyme and rosemary, and cook for another 2 minutes. Remove from heat.
4. Assemble the Dish: Spoon the creamy polenta onto serving plates, then top with the roasted mushrooms. Drizzle the garlic herb sauce over the top and garnish with grated Parmesan cheese, if desired.
5. Serve: Serve warm, as a main dish or a hearty side.

Polenta with Roasted Mushrooms and Garlic Herb Sauce is a delightful combination of flavors and textures. The smooth, creamy polenta serves as the perfect base for the rich, earthy roasted mushrooms, while the garlic herb sauce adds an aromatic and savory layer that ties everything together. Whether you’re serving it as a main course or as a side dish, this meal is sure to satisfy and impress. It’s a great vegetarian option that can stand on its own or be paired with your favorite protein.

Polenta and Chickpea Stew

Polenta and Chickpea Stew is a nutritious, filling dish that pairs the creaminess of polenta with the hearty, protein-rich chickpeas in a flavorful tomato-based stew. The vegetables and herbs used in the stew give it a Mediterranean flair, and the polenta adds a wonderful contrast in texture. This stew is perfect for a wholesome meal on a chilly evening and can be easily made ahead for convenience.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili flakes (optional)
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Simmer, stirring occasionally, for about 15-20 minutes until thickened and creamy. Set aside.
2. Make the Stew: In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened. Add the carrot and zucchini and cook for another 5 minutes, stirring occasionally. Stir in the smoked paprika, cumin, and chili flakes (if using), and cook for 1 minute until fragrant.
3. Add the Tomatoes and Chickpeas: Add the diced tomatoes and chickpeas to the pot, along with the vegetable broth. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Assemble the Dish: Spoon the creamy polenta into bowls and ladle the chickpea stew on top. Garnish with chopped fresh parsley and serve.
5. Serve: Serve hot, with crusty bread on the side for a complete meal.

Polenta and Chickpea Stew is a comforting, filling dish that combines the best of both worlds—creamy polenta and a flavorful, hearty vegetable stew. The chickpeas add a great source of plant-based protein, while the spices bring a warm, aromatic touch. This dish is not only satisfying but also nutritious, making it an excellent option for a wholesome dinner. Perfect for meal prep, it’s a dish that tastes even better the next day when the flavors have had time to develop.

Grilled Polenta with Avocado Salsa

Grilled Polenta with Avocado Salsa is a light yet satisfying dish that combines the smoky flavor of grilled polenta with a fresh, zesty avocado salsa. The crispy polenta pairs beautifully with the creamy avocado, and the tangy lime and cilantro give the salsa a refreshing lift. This dish is perfect for a light summer dinner or as a side dish for a barbecue.

Ingredients:

• 1 cup polenta
• 4 cups water or vegetable broth
• 2 tablespoons olive oil, divided
• 2 avocados, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Prepare the Polenta: In a medium saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the polenta, reduce the heat to low, and cook for 15-20 minutes, stirring frequently until thickened and creamy. Season with salt and pepper to taste. Once done, pour the polenta onto a baking sheet or cutting board and let it cool for 10 minutes, then cut into thick slices.
2. Grill the Polenta: Preheat your grill or grill pan to medium-high heat. Brush both sides of the polenta slices with olive oil. Grill for 3-4 minutes per side, or until golden brown and crispy.
3. Make the Avocado Salsa: In a mixing bowl, combine the diced avocados, red onion, tomato, cilantro, lime juice, salt, and pepper. Toss gently to combine, being careful not to mash the avocado. Add red pepper flakes for some heat, if desired.
4. Assemble the Dish: Arrange the grilled polenta slices on a serving platter and top with the avocado salsa. Serve immediately.
5. Serve: Serve as a main dish or as a side to grilled meats or vegetables.

Grilled Polenta with Avocado Salsa is a refreshing and flavorful dish that’s perfect for warm weather. The crispy grilled polenta provides a wonderful contrast to the creamy avocado salsa, while the lime and cilantro add a burst of freshness. It’s light but satisfying and can be served as a stand-alone dish or as a side for a variety of meals. This is a fantastic option for a healthy, gluten-free meal that’s both easy to make and full of vibrant flavors.

Polenta with Spicy Tomato and Sausage Ragu

Polenta with Spicy Tomato and Sausage Ragu is a robust and hearty dish perfect for colder weather. The spicy sausage ragu is simmered in a rich tomato sauce, and it complements the smooth, creamy texture of the polenta perfectly. The dish balances the heat of the sausage with the mellow, comforting flavor of the polenta, making it a satisfying and flavorful meal.

Ingredients:

• 1 cup polenta
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 lb Italian sausage (spicy or mild, as preferred)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon red pepper flakes (optional for extra heat)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish
• Grated Parmesan, for serving (optional)

Instructions:

1. Prepare the Polenta: In a large saucepan, bring the chicken or vegetable broth to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, stirring occasionally, for 15-20 minutes, until thick and creamy. Season with salt and pepper to taste. Keep warm.
2. Make the Sausage Ragu: Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned, about 8-10 minutes. Remove excess fat if necessary. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Assemble the Dish: Spoon the creamy polenta onto serving plates and top with a generous amount of the spicy sausage ragu. Garnish with fresh basil and grated Parmesan cheese, if desired.
5. Serve: Serve warm, with crusty bread on the side to soak up the flavorful sauce.

Polenta with Spicy Tomato and Sausage Ragu is a comforting, flavorful meal that’s perfect for any occasion. The creamy polenta provides the ideal base for the spicy and savory ragu, making each bite a delicious contrast of textures and flavors. This dish is a crowd-pleaser, with the rich, hearty sausage sauce making it an excellent choice for family dinners or special gatherings. The addition of fresh basil and Parmesan brings even more depth to the dish, making it a truly satisfying meal.

Polenta with Braised Short Ribs

Polenta with Braised Short Ribs is a luxurious and indulgent meal that combines the tenderness of braised short ribs with the smooth, creamy polenta. The rich, savory short ribs are cooked low and slow in red wine and beef broth, creating a deeply flavorful sauce that perfectly complements the mild taste of the polenta. This is a perfect dish for a special occasion or a comforting weekend dinner.

Ingredients:

• 1 cup polenta
• 4 cups beef broth
• 2 tablespoons olive oil
• 4 bone-in short ribs
• Salt and pepper, to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 cup red wine
• 2 cups beef broth
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 tablespoon butter (optional, for added creaminess)

Instructions:

1. Prepare the Polenta: In a medium saucepan, bring the beef broth to a boil. Gradually whisk in the polenta, reduce the heat to low, and cook for about 15-20 minutes, stirring occasionally until thickened and creamy. Stir in the butter for added richness and season with salt and pepper to taste. Set aside.
2. Braised Short Ribs: Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 8 minutes. Remove the ribs from the pot and set aside.
3. Make the Braising Sauce: In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for 5-6 minutes, until softened. Stir in the tomato paste and cook for another 2 minutes. Add the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, then add the beef broth, thyme, and bay leaves. Return the short ribs to the pot.
4. Braise the Ribs: Cover the pot with a lid and transfer to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
5. Serve: Spoon the creamy polenta onto serving plates and top with the braised short ribs and a generous amount of the braising sauce. Garnish with fresh thyme if desired.

Polenta with Braised Short Ribs is the epitome of comfort food. The rich and flavorful short ribs, cooked to tender perfection in red wine and broth, create a luxurious sauce that pairs beautifully with the creamy polenta. This dish is ideal for a special dinner, offering both elegance and heartiness in every bite. The depth of flavor in the short ribs and the smooth, mild polenta make this a meal to remember.

Polenta Frittata with Spinach and Feta

Polenta Frittata with Spinach and Feta is a vibrant, easy-to-make dish that combines the creamy texture of polenta with the richness of eggs, spinach, and tangy feta cheese. This frittata is perfect for breakfast, brunch, or a light dinner. It’s also an excellent way to use up leftover polenta, transforming it into a savory, satisfying meal.

Ingredients:

• 1 cup cooked polenta (leftover or freshly made)
• 6 large eggs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Frittata Base: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened. Add the chopped spinach and cook until wilted, about 2-3 minutes.
3. Mix the Frittata Ingredients: In a bowl, whisk the eggs and season with salt and pepper. Stir in the cooked polenta and crumbled feta cheese. Pour the egg mixture into the skillet with the spinach and onions, stirring to combine.
4. Cook the Frittata: Allow the frittata to cook on the stovetop for 2-3 minutes, just until the edges start to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the center is firm and the top is golden brown.
5. Serve: Let the frittata cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

Polenta Frittata with Spinach and Feta is a delicious and versatile dish that can be served any time of day. The creamy polenta adds a wonderful texture to the frittata, while the spinach and feta provide a savory, balanced flavor. This dish is perfect for a quick weeknight meal or a leisurely weekend brunch. It’s easy to make, full of flavor, and can be customized with other vegetables or cheeses to suit your taste.

Polenta with Roasted Vegetables and Balsamic Glaze

Polenta with Roasted Vegetables and Balsamic Glaze is a vibrant, wholesome dish that combines the creamy richness of polenta with the savory flavors of oven-roasted vegetables. Roasting vegetables intensifies their sweetness and creates a perfect complement to the soft, mild polenta. Topped with a sweet and tangy balsamic glaze, this dish makes for a light yet satisfying dinner or a vegetarian main course.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 tablespoon dried Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Fresh basil leaves, chopped, for garnish

Instructions:

1. Prepare the Polenta: In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, then reduce the heat to low and stir continuously for 15-20 minutes until thick and creamy. Season with salt and pepper and set aside, keeping warm.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). In a large bowl, toss the zucchini, bell peppers, and onion with olive oil, Italian seasoning, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized.
3. Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 3-5 minutes, or until the glaze thickens slightly.
4. Assemble the Dish: Spoon the creamy polenta onto serving plates. Top with the roasted vegetables and drizzle with the balsamic glaze.
5. Serve: Garnish with fresh basil and serve warm.

Polenta with Roasted Vegetables and Balsamic Glaze is a simple yet flavorful dish that celebrates the freshness of seasonal vegetables and the creamy texture of polenta. The roasted vegetables bring a natural sweetness that pairs wonderfully with the tangy balsamic glaze, creating a harmonious balance of flavors. This dish is perfect for a quick, vegetarian weeknight dinner or as a side dish for your next meal. It’s not only delicious but also full of nutritious ingredients, making it a wholesome option for any occasion.

Polenta with Mushroom Ragù

Polenta with Mushroom Ragù is a rich and earthy dish that combines the creamy texture of polenta with a flavorful, savory mushroom sauce. The ragù, made with a variety of mushrooms, is simmered in a savory broth with aromatic garlic and herbs. Paired with the smoothness of polenta, this dish is hearty, comforting, and perfect for a cozy dinner. It’s an ideal choice for mushroom lovers or anyone looking for a vegetarian main course.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cups mixed mushrooms (shiitake, cremini, portobello), sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup vegetable broth
• 1 teaspoon thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan, for serving (optional)

Instructions:

1. Prepare the Polenta: Bring the vegetable broth to a boil in a large saucepan. Gradually whisk in the polenta, reduce the heat to low, and cook for 15-20 minutes, stirring occasionally until thickened and creamy. Season with salt and pepper to taste. Keep warm.
2. Make the Mushroom Ragù: Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown. Add the chopped onion and garlic and sauté for another 3-4 minutes until softened.
3. Deglaze and Simmer: Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let the wine reduce for 2-3 minutes. Add the vegetable broth, thyme, salt, and pepper. Simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Assemble the Dish: Spoon the creamy polenta onto serving plates and top with the mushroom ragù. Garnish with fresh parsley and, if desired, sprinkle with grated Parmesan.
5. Serve: Serve warm and enjoy.

Polenta with Mushroom Ragù is a wonderfully comforting and savory dish. The deep, umami-rich flavors of the mushrooms, along with the silky smooth polenta, make it a satisfying meal. The white wine and broth-based sauce adds depth and complexity to the ragù, while the fresh parsley and Parmesan bring an extra layer of flavor. This dish is perfect for a cozy evening and works wonderfully as a main course for a vegetarian meal, but can also be served as a hearty side with meat dishes.

Grilled Polenta with Lemon Herb Chicken

Recipe Summary: Grilled Polenta with Lemon Herb Chicken is a deliciously fresh and flavorful meal that combines the smoky taste of grilled polenta with marinated, grilled chicken. The lemon and herb marinade infuses the chicken with bright, zesty flavors, while the grilled polenta adds a satisfying crispness. This dish is perfect for a summer dinner or a weekend barbecue, offering a healthy and hearty option for the whole family.

Ingredients:

• 1 cup polenta
• 4 cups chicken broth
• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Polenta: Bring the chicken broth to a boil in a saucepan. Slowly whisk in the polenta, reduce the heat to low, and cook for 15-20 minutes until thick and creamy. Stir in olive oil and season with salt and pepper. Once the polenta has cooled slightly, pour it into a greased baking dish and let it set in the fridge for about an hour. Once set, cut into squares.
2. Marinate the Chicken: In a bowl, mix the lemon juice, lemon zest, minced garlic, rosemary, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
3. Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing.
4. Grill the Polenta: While the chicken is grilling, heat a grill pan or outdoor grill. Grill the polenta squares for 2-3 minutes per side until crispy and grill marks form.
5. Serve: Arrange the grilled polenta squares on plates, top with sliced lemon herb chicken, and garnish with fresh parsley.

Grilled Polenta with Lemon Herb Chicken is a wonderfully light yet filling dish that combines the freshness of lemon with the smoky flavors of grilled food. The tender, flavorful chicken is perfectly complemented by the crispy polenta, making for a balanced and satisfying meal. This dish is ideal for a summer dinner, and its vibrant flavors are sure to impress family and guests alike. It’s a healthy and delicious option that’s easy to prepare and perfect for grilling season.

Note: More recipes are coming soon!