Steam curls off the pot as you spoon Savory Parmesan Polenta with Summer Veggies into enamel bowls, the surface glossy and pale gold. Cherry tomatoes collapse into sweet little bursts, zucchini stays tender with a bit of bite, and parmesan melts in for a nutty, camp-friendly comfort that feels bigger than the effort it takes.
Polenta is a solid backcountry breakfast because it’s a true one-pot cook and doesn’t demand perfect heat. Keep the flame low and steady and stir with a flat-edged spoon so you can scrape the corners clean—those edges are where sticking starts on most camp stoves. If you’re working over a small fire, park the pot just off the hottest coals and rotate it occasionally to avoid scorching.
To keep it silky, rain the polenta in gradually while stirring, then let it sit off the heat for a minute before serving so it thickens evenly. A quick soak with a splash of water right after you eat makes cleanup painless, since polenta sets up fast as the morning cools.
Savory Parmesan Polenta with Summer Veggies
Equipment
- Medium pot
- Spoon or spatula
- camp stove or fire grate
Ingredients
- 2 cups water or vegetable broth for more flavor
- 1/2 cup instant polenta not coarse cornmeal
- 1 tbsp olive oil
- 1 small zucchini diced
- 1 cup cherry tomatoes halved
- 1/4 cup grated parmesan cheese plus extra for topping
- 1/2 tsp sea salt to taste
- 1/4 tsp black pepper freshly cracked
- 1/2 tsp dried Italian herbs or herbes de Provence
Instructions
- Heat the olive oil in a medium pot over medium heat on your camp stove or fire grate.
- Add diced zucchini and sauté for 3-4 minutes until just softened.
- Toss in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
- Pour in the water (or broth) and bring to a gentle boil.
- Stir in the salt, pepper, and dried herbs.
- Gradually sprinkle the polenta into the simmering liquid while stirring continuously to avoid lumps.
- Reduce the heat to low and cook, stirring often, for 3-5 minutes until the polenta thickens.
- Remove from heat and stir in the parmesan cheese until melted and creamy.
- Spoon into bowls and top with extra parmesan and a drizzle of olive oil if desired. Serve hot.