Savory Parmesan Polenta with Summer Veggies
This hearty outdoor breakfast brings together creamy polenta, sweet cherry tomatoes, sautéed zucchini, and a flurry of parmesan for a Mediterranean-inspired morning boost. It’s a warming one-pot meal that’s easy to prepare over a camp stove or low fire, making it perfect for early trail days or basecamp brunches.
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.
Notes
Instant polenta cooks quickly, making it ideal for outdoor breakfasts. Stir constantly to prevent sticking at the bottom. Keeps cleanup minimal with the one-pot approach. Ingredients are easy to pack and store in a cooler or dry box.
Nutrition
Calories: 485kcal | Carbohydrates: 69.4g | Protein: 17.5g | Fat: 13.9g | Saturated Fat: 7.3g | Sodium: 1034mg | Fiber: 3.9g | Sugar: 12.2g