With summer in full swing here in humid North Carolina, easy, low fuss meals are the name of the game. And those meals get major bonus points if they are packed to the brim with summer veggies. Our CSA box is overflowing with produce each and every week, and with just two of us in the house I’m always looking for ways to put all that produce to good use.
So whether you’re overrun with veggies from a CSA box or a garden, or just looking for a fun summer meal, these polenta stacks have you covered. This ratatouille-inspired dish features a simple chunky stew filled with zucchini, yellow squash, bell pepper and diced tomatoes. That stew gets topped with layers of grilled eggplant and polenta, before being finished off with a sprinkle of basil. It’s fresh, light and simple – a perfect summer dinner in my book!
While creamy, porridge-like polenta is an absolute favorite of mine during colder weather, grilling up firm slices is my go-to during the summer so I can still get my polenta fix. And pre-made tubed polenta makes this process super easy—just slice and grill!
You can use whatever flavor of polenta that you’d like here—I’ve tried this dish with a few different options and my personal favorite is sun-dried tomato. But really, you can’t go wrong. If you’ve never purchased logs of polenta before, you can typically find them either in the pasta aisle or in the refrigerated section. It varies from store to store. You can of course also make your own polenta rounds/squares and use that instead!
Additionally, you could also grill the eggplant and polenta on an outdoor grill instead of on a grill pan as directed in the recipe. Unfortunately, I haven’t been able to try this myself as our gas grill sadly decided to stop working after a recent move!Print this recipe
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