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Creamy polenta with seared summer vegetables and goats cheese

June 24th, 2016
Download recipe
30 min.579 kcal.4 pers.


  • Garlic bulb1  pcs
  • Polenta300  g
  • Red bell pepper2  pcs
  • Zucchini2  pcs
  • Red onions1  pcs
  • Rosemary stalks20  g
  • Luxembourgish goat cheese in olive oil2  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Balsamic vinegar3 tbsp.
  • Vegetable broth
  • Milk, any

How to do:

Seared summer vegetables

  • Clean and seed bell pepper, cut into bite-sized chunks. Peel and halve the onion. Cut the onion into slices. Heat a good dash of olive oil in a large pan. Add bell pepper and onion and sauté for 6 min. on medium heat.
  • Meanwhile, peel and slice 2 garlic cloves. Wash the zucchini and halve lengthwise. Cut into 0.5 cm thin slices. Add garlic and zucchini to the pan and fry for another 7-8 min. until lightly browned. Deglaze with balsamic vinegar and season to taste with salt and pepper.

Polenta and goat cheese

  • Wash and dry the rosemary stalks. Pick the needles and finely chop them. In a larger pot, bring vegetable broth (the 3.5 x volume of polenta) and rosemary to a boil. Stir in the polenta and keep on stirring for 1 minute. Cook for 10 minutes on low heat.
  • Add some milk under frequent stirring until you reach your preferred consistency afterwards. Season to taste with salt.
  • Crumble the goat cheese into a bowl. Keep the olive oil for serving.


  • Add the polenta to soup dishes and add the seared summer vegetables. Top with goat cheese and drizzle with some olive oil. Enjoy while hot.