Vegetable Polenta

Vegetable Polenta.jpg


  • 3 tablespoons extra-virgin olive oil
  • 2 medium carrots, peeled and diced into 1/2-inch pieces
  • 1 medium onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh flat leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 3 cloves garlic, peeled and smashed or chopped
  • 3 plum tomatoes, diced into 1/2 inch pieces
  • 2 medium zucchini, diced into 1/2 inch pieces
  • 4 cups low-sodium chicken broth
  • 1/3 cup instant polenta
  • 3 tablespoons unsalted butter, at room temperature


  1. In a large heavy saucepan, heat the olive oil over medium-high heat.

  2. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.

  3. Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. 

  4. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.

  5. Stir in the butter and season with salt and pepper.

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