4 45 mins
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Polenta with Zucchini and Tomato Sauce

Recipe by Justine Schofield


  • 1 tbsp extra virgin olive oil
  • 2 French shallots, finely chopped
  • 1 zucchini, coarsely grated
  • 1 x (400g) can Ardmona diced tomatoes
  • 200g instant polenta
  • 1.5L vegetable stock
  • 25g butter
  • 2 large handfuls of finely grated Parmesan (or buffalotto), plus extra to garnish
  • 1 tsp balsamic glaze
  • Basil, to serve
  • Salt and pepper


  1. Heat a saute pan over medium-high heat. Add oil and shallots, season with salt and pepper. Cook for a minute, add the zucchini and cook for a further 4-5 minutes to soften.
  2. Add the Ardmona diced tomatoes and half the can filled with water, bring to the boil. Turn the heat down and cook for 10-12 minutes until thick and rich.
  3. Bring the stock to the boil and rain in the polenta, whisk to ensure there is no clumping. Add the salt and cook the polenta for 5-8 minutes, stirring constantly with a wooden spoon until thick.
  4. Remove from the heat and fold through the butter and grated cheese.
  5. Spoon polenta onto shallow plates and top with tomato sauce.
  6. Drizzle over a little balsamic glaze and top with basil and extra buffalotto if desired.
Polenta with Zucchini and Tomato Sauce

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