This is an especially flavorful dish that’s perfect for the end of summer when the evenings are beginning to cool but you’re still swimming in summer produce. At first glance it may seem that there are a lot of components. However the timing for all of them flows really well, so as soon as you finish one, you move on to the next, and they all end up being ready within the same window. The polenta will need to be stirred periodically throughout the prep time, but otherwise each task is pretty self contained.

It’s important for this recipe to cut the zucchini fairly small. It’s going on a pretty full baking sheet, and it needs to be on the small side in order to cook at the same rate as the corn and tomatoes. I cut them into a ½ – inch dice but anything in that approximate range will work.

Roasted Summer Veg with Cheesy Polenta and Garlicky Beans

Serves 4

for the Cheesy Polenta:

4 cups water

1 cup polenta

1 cup pecorino romano, shredded

1 ½ tsp salt

Pepper

for the Roasted Veg:

2 ears of corn

About 2 cups (12 oz) cherry tomatoes

1 medium (9 oz) zucchini

1 Tb olive oil

1 tsp salt

½ tsp Aleppo pepper, or pinch red pepper flakes

for the Garlicky Beans:

1 Tb olive oil

About 2 tsp (2-3 cloves) garlic, minced

1 can white beans, rinsed

¾ – 1 tsp salt

to finish:

¼ – ½ cup basil, thinly sliced

Preheat the oven to 425°. In a medium saucepan, bring the 4 cups of water to a boil. When the water is boiling, add a pinch of salt and gradually add the polenta while whisking. Reduce the heat and simmer, stirring periodically with a rubber spatula, for about 30 minutes or until it is smooth and fully cooked.

While the polenta is cooking, prepare the vegetables. Cut the corn from the ears, halve the tomatoes, and cut the zucchini into about a ½ – inch dice. Combine them altogether on a baking sheet and toss with 1 Tb olive oil, 1 tsp salt, and ½ tsp Aleppo pepper. Spread everything out evenly and roast in the oven for about 25 minutes, until the zucchini is cooked through.

Once the vegetables are in the oven, heat a small pan over medium-high heat with 1 Tb olive oil. When the oil is hot, add the garlic and sauté for about 30 seconds or until very fragrant and the edges of the garlic are just beginning to brown. Add the beans and continue to cook over medium heat for another minute or two until warmed through; add the salt. Reduce the heat to low to keep the beans warm.

When the polenta is done, stir in the 1 cup of pecorino romano cheese, 1 ½ tsp salt, and several grinds of fresh pepper. Taste and make any adjustments.

To assemble: Scoop some polenta into a bowl, top with beans, roasted vegetables, and finish with sliced basil.