Creamy Polenta & Spicy Tomato Sauce

with Zucchini & Greek Yogurt

35 MIN

2 Servings

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From the Test Kitchen

A popular dish in northern Italy, polenta is made simply by whisking cornmeal with liquid on the stovetop until it turns deliciously smooth. For even more creamy flavor and texture, we’re finishing ours with tangy Greek yogurt and parmesan cheese just before serving. It’s the perfect base for tender bites of zucchini and onion cooked in a tangy, sweet, and spicy tomato sauce.

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Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ cup Polenta
1 14-Ounce Can Whole Peeled San Marzano Tomatoes
1 Zucchini
1 Sweet Onion
2 cloves Garlic
½ cup Plain Greek Yogurt
¼ cup Grated Parmesan Cheese
1½ tsps Calabrian Chile Paste
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

In a small pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop the garlic. Peel and medium dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. In a bowl, combine the yogurt and a drizzle of olive oil; season with salt and pepper to taste.

2 Cook the polenta:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat and season with salt and pepper to taste. Cover to keep warm.

3 Brown the zucchini:

While the polenta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Transfer to a plate. Wipe out the pan.

4 Make the sauce & finish the zucchini:

While the polenta continues to cook, add the diced onion to the same pan; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the Italian seasoning and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thickened. Add the browned zucchini and cook, stirring occasionally, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste.

5 Finish the polenta & serve your dish:

To the pot of cooked polenta, add half the seasoned yogurt and half the cheese. Whisk to combine and season with salt and pepper to taste. Serve the finished polenta topped with the finished zucchini and sauce. Garnish with the remaining seasoned yogurt and remaining cheese. Enjoy!