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Grilled Summer Veggies Over Polenta with Lemon-Basil Ricotta

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Servings 6

Ingredients
  

Polenta

  • 1 cup cornmeal or polenta
  • 5 cups water or a mix of water and milk
  • Salt to taste
  • Butter or olive oil optional, for richness

Vegetables

  • 4 ears corn husks on
  • 4 small zucchini sliced lengthwise into 3 strips each
  • 2 large or 3 medium tomatoes quartered (or halved if smaller)
  • Olive oil
  • Salt and pepper

Lemon-Basil Ricotta

  • 2/3 –1 cup ricotta cheese
  • Zest and juice of 1 lemon
  • A handful of fresh basil or more!
  • A few mint leaves (optional)
  • 1 small clove garlic
  • Salt and pepper to taste

Garnish

  • A few fresh basil leaves thinly sliced

Instructions
 

Roast the tomatoes:

  • Preheat oven to 450°F.
  • Line a baking sheet with foil and place a baking rack on top. Arrange the tomato quarters (or halves, if using smaller ones) cut-side up on the rack. Drizzle lightly with olive oil and season with salt and pepper.
  • Roast for about 45 minutes, until the tomatoes have softened, collapsed, and begun to char. Finish under the broiler for 2–3 minutes, if desired, for extra caramelization.

Make the polenta:

  • While the tomatoes roast, bring 5 cups of water to a boil in a medium saucepan. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
  • Reduce heat to very low, partially cover the pot, and simmer for 45 minutes, stirring every 10 minutes or so.
  • Add more water if it becomes too thick or dry.
  • Polenta is done when the grains are sweet and fully cooked (not bitter or raw-tasting). Season with salt and finish with butter or olive oil, if desired.

Grill the corn and zucchini:

  • While the polenta cooks, heat grill to medium-high.
  • Place corn (in husks) directly on the grill and cook 10–12 minutes, turning occasionally, until husks are blackened. Let cool slightly, remove husks, brush with olive oil, and grill for 2–3 more minutes. Slice kernels off the cob, keeping some in small chunks for texture.
  • Brush zucchini with olive oil, season with salt and pepper, and grill for 2–3 minutes per side until lightly charred and tender.

Make the lemon-basil ricotta:

  • In a small food processor, combine basil, mint (if using), garlic, and lemon zest. Pulse until finely chopped. Add ricotta and lemon juice; pulse again until smooth. Season with salt and pepper.
  • No processor? Chop herbs and garlic by hand and stir into ricotta for a chunkier version.

Assemble and serve:

  • Spoon warm polenta into shallow bowls or pasta plates.
  • Arrange two zucchini slices in an X shape, place one roasted tomato in the center, and scatter corn around. Top with a dollop or drizzle of ricotta. Garnish with thinly sliced basil.
  • Optional: Warm assembled plates in the microwave for 30 seconds to reheat before serving.