Corn and Goat Cheese Polenta with Garlicky Summer Squash

April 25, 2019 · Last Updated on May 6, 2019 By Anjali Shah on· Last Updated on

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This healthy recipe allows you to enjoy creamy and cheesy goat cheese polenta without any of the guilt! Served with summer squash and fresh corn, this seasonal dish is fresh, tasty and full of nutrients.

Seasonal squash and fresh corn on the cob are some of my favorite things about summer.

While frozen and canned corn are available year round, and are decent substitutions in most recipes that call for corn, there’s just nothing like fresh corn cut right off the cob. It’s got that light, sweet and crispy consistency that just feels like you’re biting into summer sunshine.

And summer squashes are just so much fun to cook with! There are over 15 different kinds and they all have different textures and flavor profiles.

Add goat cheese, polenta, and some fresh herbs, and you’ve got an easy, simple dinner that’s filling, satisfying and healthy.

The traditional version of polenta is made with tons of butter, cheese and sometimes even cream – which makes it super rich and indulgent – but also not the best thing to eat on a regular basis.

My version has all of the decadence of the original version with none of the guilt!

How to make Corn and Goat Cheese Polenta with Garlicky Summer Squash – Step by step

Bring 1 quart of water and 1 teaspoon of salt to boil in a large saucepan or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta; continue to cook, whisking frequently until polenta thickens to a soft, but not soupy consistency. Keep warm, adding water and stirring frequently to keep polenta soft. When the polenta is almost ready, stir in the milk. This will literally take you 3 minutes (and then the polenta is ready!).

Cut the squash into thin rounds about 1/4 inch thick.

Then cut the corn kernels off the cob. I like to hold the ear of corn vertically in a large bowl and then run my knife down the sides. That way the little kernels don’t go sprinkling all over my kitchen floor as I cut the corn off the cob!

Heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Add corn, crushed red pepper, and garlic; sauté lightly to cook.

Stir in basil and a sprinkling of salt and pepper to taste.

Stir in about 1 oz goat cheese into the polenta right before you serve it. To serve: Pour 1 ladle-full of polenta into a plate, top with a portion of the squash mixture. Top with about 1/2-1 oz crumbled goat cheese per serving.

What is polenta?

Polenta is made from yellow corn that is ground into cornmeal, and is commonly used in Italian cooking. It is a whole grain that is low in calories and gluten free.

Is goat cheese polenta healthy?

Typically, I wouldn’t say goat cheese polenta is healthy. But this cheesy polenta dish comes in at only 270 calories per serving and this recipe makes four servings. The dish is loaded with healthy veggies for a hit of vitamins and minerals. Polenta is rich in complex carbohydrates, a source of fiber and protein and low in fat.

Is polenta gluten free?

Yes! Since polenta is made from corn, it’s naturally gluten free. It’s also a healthy complex carbohydrate, since a 3.5-ounce portion has only 15g carbs. This dish, thanks to the polenta is also gluten-free.

Can this polenta recipe be made ahead of time?

Absolutely! You can make this the day before and it will keep in the fridge for up to 4 days. To reheat polenta, add a little bit of water or milk to thin it out until you achieve the right consistency, and then heat it gently using the stove or microwave.

There’s just something about this dish that has an air of elegance and fancy, like you’ve spent hours on it in the kitchen, even though it literally takes 20 minutes to make. And I promise: this polenta will be creamy, buttery and delicious – just like the restaurant version but totally guilt-free!

Top tips for making Corn and Goat Cheese Polenta with Garlicky Summer Squash

Buy polenta that has 1 ingredient – 100% cornmeal.

Keep stirring the polenta when cooking to keep it soft.

Polenta can be made ahead of time and reheated, simply add 1/4-1/2 cup of water, cover, and reheat in the microwave or on a low heat.

Use the freshest veggies you can for maximum flavor.

To cut the corn easily without having corn kernels fly everywhere, use two bowls: one large and one small. Put the small bowl upside down in the large bowl. Then stand the corn on top of the smaller bowl and use a sharp knife to slice down along the cob.

Be sure to check out these other healthy Italian inspired recipes!

If you have tried this Corn and Goat Cheese Polenta with Garlicky Summer Squash recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!