29+ Flavorful Summer Polenta Recipes to Brighten Your Warm-Weather Meals

Summer is the perfect time to enjoy light, vibrant meals packed with fresh ingredients.

If you’re looking to bring a bit of warmth and comfort to your summer table, polenta is a fantastic base to get creative with.

Whether you prefer it creamy, grilled, or baked, polenta is a versatile dish that pairs wonderfully with all your favorite summer flavors.

From sweet and savory combinations to fresh vegetable toppings, there’s a summer polenta recipe for every palate.

In this roundup, we’ve compiled 29+ summer polenta recipes that showcase the versatility and deliciousness of this humble cornmeal dish.

Whether you’re hosting a summer BBQ, enjoying a light weeknight dinner, or preparing a dish for a picnic, these polenta recipes will make your meals both satisfying and exciting.

29+ Flavorful Summer Polenta Recipes to Brighten Your Warm-Weather Meals

Polenta is a perfect canvas for all the vibrant flavors that summer has to offer.

Whether you’re craving the sweetness of grilled peaches, the tang of fresh tomato salsa, or the savory richness of roasted vegetables, polenta can adapt to your every culinary whim.

These 29+ summer polenta recipes bring variety, color, and nutrition to your table, making it easy to create something special for any occasion.

This summer, don’t settle for the ordinary—experiment with different polenta dishes and make the most of the season’s freshest ingredients.

Grilled Summer Vegetable Polenta Bowls

When summer produce is at its peak, there’s no better way to celebrate than with a colorful, hearty bowl of grilled vegetables over creamy polenta.

This dish is perfect for a laid-back dinner on the patio, offering both comfort and brightness in every bite.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• Olive oil
• Salt and pepper
• Fresh basil, for garnish

Instructions:

1. Bring the water or broth to a boil. Gradually whisk in the polenta.
2. Reduce heat to low and cook, stirring often, until polenta thickens (about 25–30 minutes).
3. Stir in the butter and Parmesan cheese, then season with salt and pepper.
4. Meanwhile, preheat a grill or grill pan. Toss the vegetables in olive oil, salt, and pepper, and grill until tender and charred (about 3–4 minutes per side).
5. Spoon the creamy polenta into bowls, top with grilled vegetables, and garnish with fresh basil.

A bowl of creamy polenta topped with smoky, tender vegetables is the ultimate comfort food for warm evenings.

This recipe is versatile too—feel free to swap in whatever fresh veggies you have on hand. Every bite tastes like summer on a plate.

Polenta Cakes with Heirloom Tomato Salad

Crispy on the outside and creamy within, these polenta cakes make an ideal base for a vibrant, juicy heirloom tomato salad.

It’s a refreshing yet satisfying dish that’s perfect for brunches, light lunches, or as a stunning starter at your next summer gathering.

Ingredients:

• 1 cup polenta
• 4 cups water
• 1/2 cup Parmesan cheese
• 2 tablespoons olive oil (plus more for frying)
• 3–4 heirloom tomatoes, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh basil, chopped
• Salt and pepper

Instructions:

1. Cook the polenta according to package instructions using water. Stir in Parmesan cheese and 2 tablespoons olive oil.
2. Pour the cooked polenta into a baking dish and smooth it into a 1/2-inch thick layer. Refrigerate until firm (at least 1 hour).
3. Once set, cut the polenta into squares or rounds.
4. Heat a thin layer of olive oil in a skillet over medium-high heat. Fry the polenta cakes until golden and crispy on both sides.
5. In a bowl, toss the heirloom tomatoes, red onion, balsamic vinegar, basil, salt, and pepper.
6. Serve the crispy polenta cakes topped with the fresh tomato salad.

There’s something magical about the combination of crisp, golden polenta and sweet, juicy tomatoes.

This dish truly captures the spirit of summer, bursting with color and flavor, and is sure to impress anyone lucky enough to grab a plate.

Summer Herb and Lemon Polenta with Grilled Shrimp

Bright, fresh, and packed with flavor, this summer herb and lemon polenta is the perfect match for succulent grilled shrimp.

It’s an elegant yet easy-to-make dish that feels like a mini vacation on your plate.

Ingredients:

• 1 cup polenta
• 4 cups chicken broth
• 1 tablespoon butter
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper
• Lemon wedges, for serving

Instructions:

1. Bring the chicken broth to a boil and gradually whisk in the polenta. Cook over low heat, stirring often, until thickened (about 25 minutes).
2. Stir in the butter, lemon zest, parsley, and dill. Season with salt and pepper to taste.
3. In a bowl, toss the shrimp with olive oil, minced garlic, salt, and pepper.
4. Preheat a grill or grill pan and cook the shrimp for 2–3 minutes per side until pink and slightly charred.
5. Spoon the lemon herb polenta onto plates and top with grilled shrimp. Serve with lemon wedges.

Every forkful of this dish delivers creamy, citrusy polenta paired with the smoky sweetness of grilled shrimp.

It’s a refreshing, satisfying meal that brings together all the best flavors of summer in a way that feels both effortless and luxurious.

Charred Corn and Polenta Fritters

Crispy, golden, and bursting with sweet corn flavor, these polenta fritters are the ultimate summer snack.

They’re easy to whip up, perfect for outdoor parties, and pair beautifully with a cold drink on a hot day.

Ingredients:

• 1 cup polenta
• 3 cups water
• 1 cup fresh or frozen corn kernels
• 1/2 cup grated cheddar cheese
• 2 green onions, finely sliced
• 1/2 teaspoon smoked paprika
• 1/4 cup flour
• 1 egg
• Olive oil for frying
• Salt and pepper

Instructions:

1. Cook polenta in water according to package directions until thickened. Stir in cheddar cheese, smoked paprika, and season with salt and pepper.
2. Let the polenta cool slightly, then stir in the corn, green onions, flour, and egg until combined.
3. Heat olive oil in a skillet over medium heat.
4. Scoop small amounts of batter into the skillet, flatten slightly, and fry 2–3 minutes per side until golden brown and crispy.
5. Drain on paper towels and serve warm.

Crispy on the outside and tender inside, these fritters capture the spirit of summer’s best ingredients.

Serve them with a fresh herb yogurt dip or a squeeze of lime for an unforgettable appetizer or light lunch.

Polenta Tart with Summer Vegetables

This vibrant polenta tart is a stunning way to showcase summer’s bounty.

With a crisp polenta crust and a colorful topping of roasted vegetables, it’s a dish that’s as beautiful as it is delicious.

Ingredients:

• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Fresh thyme
• Salt and pepper

Instructions:

1. Bring water to a boil, whisk in polenta, and cook until thick (about 25 minutes).
2. Stir in Parmesan cheese and butter.
3. Press the polenta into a greased tart pan, forming a crust up the sides. Let it cool and firm up.
4. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper.
5. Arrange the vegetables over the polenta crust, sprinkle with fresh thyme, and bake for 20–25 minutes until roasted and tender.
6. Cool slightly before slicing and serving.

This savory tart feels like a celebration of everything wonderful about the season.

It’s light, packed with flavor, and absolutely perfect for picnics, potlucks, or lazy summer lunches in the backyard.

Chilled Polenta Squares with Basil Pesto

On those sweltering days when you can’t even think about a hot meal, these chilled polenta squares topped with fresh basil pesto are the answer.

They’re refreshing, satisfying, and bursting with the flavors of summer.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup basil pesto (store-bought or homemade)
• Cherry tomatoes, halved
• Fresh basil leaves for garnish
• Olive oil
• Salt and pepper

Instructions:

1. Cook polenta in vegetable broth according to package instructions until thick and creamy.
2. Stir in Pecorino Romano cheese, season with salt and pepper.
3. Pour polenta into a lined baking dish, spread evenly to about 1/2-inch thickness, and chill in the refrigerator until firm (about 1–2 hours).
4. Cut the chilled polenta into squares.
5. Top each square with a dollop of basil pesto, a few cherry tomato halves, and a drizzle of olive oil. Garnish with fresh basil.

These cold, creamy bites are as delicious as they are elegant.

They’re ideal for a no-cook summer appetizer, bringing a touch of freshness and sophistication to your table without heating up the kitchen.

Polenta with Grilled Peaches and Honey

This dish takes advantage of summer’s juiciest fruit, combining the sweetness of grilled peaches with the savory warmth of creamy polenta.

The contrast of textures and flavors makes for an unforgettable summer treat.

Ingredients:

• 1 cup polenta
• 4 cups water or almond milk
• 2 tablespoons honey
• 1 tablespoon butter
• 4 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• Salt and pepper
• Fresh mint leaves, for garnish

Instructions:

1. Bring water or almond milk to a boil, whisk in polenta, and cook over low heat until thickened (about 25 minutes).
2. Stir in honey, butter, and a pinch of salt, then set aside.
3. Preheat a grill or grill pan over medium heat. Brush the cut sides of the peaches with olive oil, season with a pinch of salt and pepper, and grill for 2–3 minutes per side until tender and slightly charred.
4. Spoon the polenta onto plates, top with grilled peaches, and drizzle with more honey.
5. Garnish with fresh mint leaves and serve warm.

The natural sweetness of the peaches pairs beautifully with the creamy, slightly savory polenta.

The honey adds an extra touch of sweetness, making this dish a perfect blend of summer flavors. It’s ideal for brunch or a light dessert after a warm day.

Polenta with Grilled Asparagus and Lemon Vinaigrette

A light, zesty dish that’s bursting with flavor, this recipe showcases the best of spring and summer vegetables.

The combination of creamy polenta with the charred, crisp asparagus is a match made in heaven.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 bunch asparagus, trimmed
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper
• Fresh parsley, chopped

Instructions:

1. Bring vegetable broth to a boil, whisk in the polenta, and cook over low heat until thickened (about 25 minutes). Stir in a tablespoon of olive oil and season with salt and pepper.
2. Preheat a grill or grill pan. Toss the asparagus with olive oil, salt, and pepper, and grill for 2–3 minutes until tender and charred.
3. For the vinaigrette, whisk together lemon juice, zest, Dijon mustard, a pinch of salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify.
4. Spoon the creamy polenta onto plates, top with the grilled asparagus, and drizzle with lemon vinaigrette.
5. Garnish with fresh parsley and serve warm or at room temperature.

This dish is light yet satisfying, with the tangy lemon vinaigrette adding a burst of freshness that perfectly complements the creamy, hearty polenta.

It’s a fantastic side dish or a simple main for a summer meal.

Polenta with Roasted Garlic and Spinach

This hearty, flavorful dish combines creamy polenta with rich roasted garlic and tender spinach.

It’s the perfect way to enjoy some of the season’s most savory ingredients, with a comforting yet vibrant flavor profile.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 head of garlic
• 2 tablespoons olive oil
• 3 cups fresh spinach, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper
• Parmesan cheese, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30–35 minutes, until soft and fragrant.
2. While the garlic roasts, cook the polenta in vegetable broth according to package directions, then stir in salt, pepper, and a tablespoon of olive oil.
3. When the garlic is done, squeeze the roasted cloves out of their skins and mash them into a paste.
4. Heat olive oil in a skillet over medium heat, add the mashed garlic, and sauté for a minute before adding the spinach and red pepper flakes (if using). Cook until spinach wilts, about 3–4 minutes.
5. Stir the spinach mixture into the cooked polenta and season to taste with salt and pepper.
6. Serve the polenta with a sprinkle of Parmesan cheese.

This dish combines the comforting creaminess of polenta with the rich depth of roasted garlic and the freshness of spinach.

It’s a savory, satisfying meal that works as both a main course or a side dish for a summer dinner.

Polenta with Grilled Shrimp and Avocado Salsa

This dish is a delightful mix of textures and flavors—creamy polenta topped with juicy grilled shrimp and a refreshing, zesty avocado salsa.

It’s a tropical-inspired meal that’s both satisfying and light, perfect for warm summer nights.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon butter
• 1/4 cup Parmesan cheese, grated
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, diced (optional)
• 1 tablespoon lime juice
• Fresh cilantro, chopped
• Salt and pepper

Instructions:

1. Bring vegetable broth to a boil, whisk in the polenta, and cook over low heat, stirring often until thickened (about 25 minutes). Stir in butter and Parmesan cheese, then season with salt and pepper.
2. Preheat a grill or grill pan. Toss shrimp with olive oil, salt, and pepper, and grill for 2–3 minutes per side, until pink and slightly charred.
3. In a bowl, combine the diced avocado, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Mix gently to combine.
4. Spoon the creamy polenta onto plates, top with grilled shrimp, and spoon the avocado salsa over the top.

This dish is the perfect balance of rich and light.

The creamy polenta serves as a base, while the smoky shrimp and fresh salsa elevate it to a vibrant, tropical meal. It’s ideal for an outdoor dinner or a summer gathering with friends.

Polenta-Stuffed Bell Peppers

Stuffed bell peppers are a classic comfort food, but this version takes it to the next level by using creamy polenta as the filling.

Combined with vegetables and cheese, these stuffed peppers make a filling, flavorful meal for any summer evening.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 cup mozzarella cheese, shredded
• 4 large bell peppers (any color), tops cut off and seeds removed
• Salt and pepper

Instructions:

1. Cook polenta in vegetable broth according to package directions until thickened. Stir in 1 tablespoon olive oil, oregano, and season with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Add the onion, zucchini, red bell pepper, and garlic, cooking until softened (about 5–7 minutes).
3. Stir the sautéed vegetables into the cooked polenta. Add mozzarella cheese and mix until well combined.
4. Preheat the oven to 375°F (190°C). Stuff each bell pepper with the polenta mixture, packing it tightly.
5. Place the stuffed peppers in a baking dish and bake for 25–30 minutes, until the peppers are tender.
6. Serve warm, garnished with fresh herbs or extra cheese if desired.

These stuffed peppers are hearty yet light, and the combination of creamy polenta and savory vegetables creates a comforting and satisfying meal.

They’re perfect for a meatless dinner or as a side dish to grilled meats at a summer BBQ.

Polenta with Roasted Summer Vegetables and Goat Cheese

This rustic dish highlights the best of summer’s produce, with creamy polenta paired with caramelized roasted vegetables and tangy goat cheese.

It’s a simple yet sophisticated dish that will impress at any gathering.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup goat cheese, crumbled
• Fresh basil or parsley, chopped
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced eggplant, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes, or until tender and caramelized.
2. While the vegetables roast, bring the vegetable broth to a boil and whisk in the polenta. Reduce heat to low and cook, stirring often, until thickened (about 25 minutes).
3. Stir in a tablespoon of olive oil, salt, and pepper into the cooked polenta.
4. Once the vegetables are roasted, stir them into the creamy polenta and mix gently.
5. Spoon the polenta mixture onto plates, then sprinkle with crumbled goat cheese and fresh herbs.

This dish is bursting with the flavors of summer’s best produce and the tangy creaminess of goat cheese.

It’s the perfect main course for a light, yet satisfying meal, ideal for a summer lunch or dinner.

Polenta with Charred Tomato and Basil Sauce

This simple yet flavorful dish brings together the richness of creamy polenta with the smoky sweetness of charred tomatoes.

It’s an ideal summer meal that uses fresh, seasonal ingredients and is sure to satisfy your taste buds.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 pint cherry tomatoes
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Fresh basil leaves, chopped
• Salt and pepper
• Parmesan cheese, for garnish

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions until thickened. Stir in a tablespoon of olive oil, salt, and pepper.
2. While the polenta is cooking, heat a grill or grill pan over medium-high heat. Grill the cherry tomatoes for 4–5 minutes, turning occasionally, until they are charred and softened.
3. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant (about 1 minute). Add the grilled tomatoes to the skillet, followed by balsamic vinegar, and cook for 2–3 minutes until the sauce thickens.
4. Spoon the creamy polenta onto plates and top with the charred tomato and garlic sauce. Garnish with fresh basil and Parmesan cheese.

This dish is the perfect marriage of smoky, savory, and fresh flavors.

The combination of the sweet charred tomatoes with the creamy polenta creates a comforting, summer-inspired meal that can be enjoyed as a main or side dish.

Polenta with Roasted Eggplant and Tahini Sauce

A vibrant, hearty dish that’s rich in flavor and texture, this polenta recipe pairs roasted eggplant with creamy tahini sauce for an unexpected yet satisfying summer meal.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 large eggplant, cut into cubes
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for the tahini sauce)
• 1/4 teaspoon garlic powder
• Salt and pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the eggplant cubes with olive oil, salt, and pepper, and roast in the oven for 20–25 minutes, stirring halfway through, until tender and golden brown.
2. While the eggplant roasts, bring vegetable broth or water to a boil, whisk in the polenta, and cook over low heat, stirring often, until thickened (about 25 minutes). Season with salt and pepper.
3. In a small bowl, mix the tahini, lemon juice, olive oil, garlic powder, and a pinch of salt to create a smooth sauce. Add water as needed to reach your desired consistency.
4. Once the polenta and eggplant are ready, spoon the creamy polenta onto plates, top with roasted eggplant, and drizzle with the tahini sauce.
5. Garnish with fresh parsley and serve warm.

This dish brings a unique twist with the rich, nutty flavor of tahini, which pairs beautifully with the roasted eggplant and creamy polenta.

It’s an excellent option for a vegetarian summer meal or as a side dish to grilled meats.

Polenta with Grilled Veggie Skewers

Grilled veggie skewers are a summer classic, and when served alongside creamy polenta, they make for a well-rounded, colorful, and delicious meal.

This dish is not only healthy but also packed with vibrant flavors that scream summer.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon butter
• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 oz mushrooms, halved
• 1 tablespoon olive oil
• Salt and pepper
• Fresh herbs, such as thyme or rosemary, for garnish

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions until thickened. Stir in butter, salt, and pepper.
2. Preheat a grill or grill pan to medium-high heat. Thread the zucchini, bell pepper, onion, and mushrooms onto skewers.
3. Brush the vegetables with olive oil and season with salt and pepper. Grill the skewers for 4–5 minutes per side, until charred and tender.
4. Spoon the creamy polenta onto plates and top with the grilled veggie skewers. Garnish with fresh herbs.

This dish is the perfect summer celebration, offering the creamy comfort of polenta paired with smoky, tender grilled vegetables.

It’s a wonderful dish for a family meal or a casual gathering with friends.

Polenta with Lemon-Infused Zucchini and Parmesan

This dish combines the freshness of zucchini with the rich, creamy texture of polenta, brightened up by the zing of lemon.

It’s a light yet flavorful meal that’s perfect for summer evenings.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 2 zucchinis, thinly sliced
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Fresh basil, chopped
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions until thickened. Stir in olive oil, Parmesan cheese, and a pinch of salt and pepper.
2. In a large skillet, heat olive oil over medium heat and sauté the zucchini slices for 5–7 minutes, until tender and lightly browned. Season with salt, pepper, lemon zest, and lemon juice.
3. Spoon the creamy polenta onto plates and top with the sautéed zucchini.
4. Garnish with fresh basil and an extra sprinkle of Parmesan.

This dish is bursting with fresh, summery flavors, with the tangy lemon adding brightness to the creamy polenta.

It’s perfect as a side dish to grilled meats or as a light, vegetarian main.

Polenta with Grilled Pineapple and Spicy BBQ Sauce

For a bold, sweet-and-savory combination, this dish pairs the rich texture of polenta with the smoky sweetness of grilled pineapple and a kick from spicy BBQ sauce.

It’s an exciting twist for your summer dinners.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pineapple, peeled, cored, and sliced into rings
• 1/4 cup BBQ sauce (your favorite brand)
• 1/4 teaspoon cayenne pepper (optional)
• Fresh cilantro, chopped, for garnish
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions until thickened. Stir in butter and season with salt and pepper.
2. Preheat a grill or grill pan to medium-high heat. Brush the pineapple rings with olive oil and season with a pinch of salt and pepper.
3. Grill the pineapple for 2–3 minutes per side, until caramelized and slightly charred.
4. Brush the grilled pineapple with BBQ sauce and sprinkle with cayenne pepper, if using.
5. Serve the creamy polenta with grilled pineapple on top, garnished with fresh cilantro.

This dish brings a wonderful balance of heat and sweetness.

The grilled pineapple adds a tropical flair, while the smoky BBQ sauce creates an exciting contrast to the creamy, mild polenta. It’s a fantastic summer dish for BBQ nights.

Polenta with Roasted Carrots and Orange Glaze

The earthy sweetness of roasted carrots paired with a citrusy orange glaze makes this polenta dish feel like a refined, seasonal treat.

The polenta offers a creamy base, while the carrots add a caramelized, roasted flavor that perfectly complements the tangy glaze.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 6–8 medium carrots, peeled and cut into sticks
• 1/4 cup orange juice
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• Salt and pepper
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper, then roast on a baking sheet for 25–30 minutes until tender and slightly caramelized.
2. While the carrots roast, cook the polenta in vegetable broth or water according to package directions until thickened. Stir in a tablespoon of olive oil, salt, and pepper.
3. In a small saucepan, combine orange juice, honey, and cinnamon over medium heat. Bring to a simmer and cook for 5–7 minutes, until the glaze thickens slightly.
4. Spoon the creamy polenta onto plates, top with roasted carrots, and drizzle with the orange glaze.
5. Garnish with fresh thyme and serve warm.

This dish is perfect for those looking for a little sweetness in their savory meals.

The combination of the caramelized roasted carrots and citrusy glaze adds depth to the creamy polenta, making it a beautifully balanced and vibrant meal.

Polenta with Grilled Corn and Cotija Cheese

This recipe brings the sweetness of summer corn and the richness of cotija cheese together in a creamy polenta dish that’s vibrant and full of flavor.

Perfect for a sunny afternoon, it’s light but packed with satisfying ingredients.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon butter
• 2 ears of corn, husked and grilled
• 1/4 cup cotija cheese, crumbled
• 1/4 teaspoon chili powder
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions until thickened. Stir in butter, salt, and pepper.
2. Preheat a grill or grill pan over medium-high heat. Grill the corn for 2–3 minutes per side until slightly charred and tender.
3. Once grilled, slice the kernels off the cob and set aside.
4. Spoon the creamy polenta onto plates, top with the grilled corn, and sprinkle with crumbled cotija cheese.
5. Sprinkle with chili powder, fresh cilantro, and a squeeze of lime juice.

This dish is a fiesta of flavors, with the smoky grilled corn and tangy cotija cheese perfectly complementing the soft, creamy polenta.

It’s ideal for a summer side dish or a casual dinner.

Polenta with Avocado, Tomato, and Corn Salsa

Fresh, vibrant, and full of summer flavors, this polenta recipe is topped with a zesty avocado, tomato, and corn salsa.

It’s a satisfying meal with a mix of creamy, crunchy, and tangy elements.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 2 ripe tomatoes, diced
• 1/2 cup cooked corn kernels (fresh or frozen)
• 1 avocado, diced
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions, then stir in olive oil and season with salt and pepper.
2. In a mixing bowl, combine the diced tomatoes, corn kernels, avocado, lime juice, and cilantro. Season with salt and pepper.
3. Spoon the creamy polenta onto plates and top with the fresh salsa.
4. Serve with extra lime wedges for a burst of freshness.

This refreshing, colorful dish is perfect for a light lunch or dinner.

The creamy polenta balances the bright, tangy salsa, creating a healthy and satisfying summer meal.

Polenta with Grilled Portobello Mushrooms and Balsamic Glaze

This savory dish features meaty grilled Portobello mushrooms that are paired with creamy polenta and drizzled with a rich balsamic glaze.

It’s a filling, umami-packed option that is great for a summer dinner.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon butter
• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Fresh thyme or parsley for garnish
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions until thickened. Stir in butter, salt, and pepper.
2. Preheat a grill or grill pan over medium-high heat. Brush the Portobello mushrooms with olive oil and season with salt and pepper. Grill the mushrooms for 5–7 minutes per side, until tender and slightly charred.
3. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 3–5 minutes, until it thickens slightly into a glaze.
4. Spoon the creamy polenta onto plates, top with the grilled Portobello mushrooms, and drizzle with the balsamic glaze.
5. Garnish with fresh thyme or parsley before serving.

This dish is perfect for a hearty yet light meal, with the smoky, umami-rich mushrooms contrasting beautifully with the creamy polenta and tangy balsamic glaze.

It’s a great option for a vegetarian summer dinner or a side dish.

Polenta with Grilled Peaches and Honey Ricotta

This dish combines the sweetness of grilled peaches with the creamy richness of honeyed ricotta, all atop a bed of creamy polenta.

The perfect balance of savory, sweet, and creamy makes this a refreshing summer meal.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon butter
• 2 peaches, halved and pitted
• 1/2 cup ricotta cheese
• 1 tablespoon honey
• Fresh mint or basil, chopped, for garnish
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions until thickened. Stir in butter, salt, and pepper.
2. Preheat a grill or grill pan over medium-high heat. Grill the peach halves for 2–3 minutes per side, until they are caramelized and have grill marks.
3. While the peaches are grilling, mix ricotta cheese with honey in a small bowl.
4. Spoon the creamy polenta onto plates, top with the grilled peach halves, and drizzle with honey ricotta.
5. Garnish with fresh mint or basil before serving.

This dish is a sweet and savory celebration of summer.

The grilled peaches add a smoky sweetness that pairs beautifully with the creamy, honeyed ricotta, while the polenta serves as the perfect base.

Polenta with Mediterranean Chickpea Salad

A healthy, vibrant, and filling dish, this recipe pairs creamy polenta with a tangy Mediterranean chickpea salad.

The combination of hearty polenta with the fresh, zesty salad makes this a great light lunch or dinner option.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for the salad)
• 1 teaspoon dried oregano
• Feta cheese, crumbled (optional)
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions, then stir in olive oil, salt, and pepper.
2. In a mixing bowl, combine chickpeas, cucumber, tomatoes, red onion, and olives. Drizzle with olive oil and lemon juice, then sprinkle with oregano, salt, and pepper.
3. Spoon the creamy polenta onto plates, then top with the Mediterranean chickpea salad.
4. If desired, sprinkle with crumbled feta cheese before serving.

This dish is packed with Mediterranean flavors, and the creamy polenta serves as the perfect base for the refreshing, zesty chickpea salad.

It’s a great option for a vegetarian summer meal that’s both satisfying and nutritious.

Polenta with Grilled Asparagus and Lemon-Parmesan Butter

Grilled asparagus, with its smoky, earthy flavor, pairs beautifully with creamy polenta and a zesty lemon-parmesan butter.

This dish is both fresh and comforting, making it perfect for a light summer dinner or as a side dish to any meal.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth or water
• 1 tablespoon butter
• 1 bunch asparagus, trimmed
• 2 tablespoons butter (for the lemon butter)
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Fresh parsley, chopped, for garnish
• Salt and pepper

Instructions:

1. Cook the polenta in vegetable broth or water according to package directions, then stir in 1 tablespoon butter, salt, and pepper.
2. Preheat a grill or grill pan over medium-high heat. Grill the asparagus for 3–4 minutes per side until tender and slightly charred. Season with salt and pepper.
3. In a small saucepan, melt 2 tablespoons of butter over low heat. Stir in the lemon zest and juice, then remove from heat and mix in Parmesan cheese.
4. Spoon the creamy polenta onto plates and top with the grilled asparagus. Drizzle the lemon-parmesan butter over the asparagus and garnish with fresh parsley.

This dish is light yet full of flavor, with the smoky grilled asparagus complementing the richness of the polenta and the tangy lemon-parmesan butter adding brightness to every bite.

It’s perfect for an elegant, simple summer meal.