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Corn and Goat Cheese Polenta with Garlicky Summer Squash

There’s just something about polenta infused with goat cheese that’s addicting and decadent. You can lighten up the ingredients quite a bit while retaining that amazing restaurant flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 273.4kcal
Author: Anjali Shah


  • 1 cup instant polenta make sure it has one ingredient: 100% cornmeal – you can get it at your local grocery store
  • 4 cups water
  • 1 tsp salt
  • 1/4 cup 1% organic milk
  • 4 ounces herbed goat cheese you can buy herbed goat cheese at the grocery store, or make your own by mixing plain goat cheese with a mixture of your favorite fresh herbs!
  • 1 tsp extra virgin olive oil
  • 2 medium-large yellow squash sliced into thin rounds
  • 2 medium-large zucchini sliced into thin rounds
  • 2 ears corn kernels cut from the cob
  • 4-5 garlic cloves minced
  • 1/4 cup chopped fresh basil leaves
  • 1/8-1/4 tsp crushed red pepper
  • Salt and pepper to taste


  • 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 all your veggies, and 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 to lightly 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.


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.  
Adapted from ThreeManyCooks


Calories: 273.4kcal | Carbohydrates: 28g | Protein: 10.9g | Fat: 8g | Sodium: 113.2mg | Fiber: 3.8g | Sugar: 5.7g