Cooking in Bloom: Polenta and Vegetables

Recently we met Denise Albert with Cooking in Bloom. Denise is a registered dietitian and has a beautiful website that tells all about her kids programs offered through camps, classes, and schools where they learn about nutrition, how to make quick and easy meals, where their food comes from, and how to make sustainable choices that are good for themselves and the world around them. Check out this simple summer side recipe from Denise. It’s so simple and makes the perfect side paired with a healthy protein like chicken or fish.

Polenta with Leftover Vegetables and Canned Tomatoes


1 tube pre-cooked polenta (found at most groceries)

1 can diced tomatoes

fresh thyme

leftover diced vegetables (such as zucchini, squash, carrots)

Directions: Line a shallow baking dish with 1″-1.5″ thick wedges of polenta – top with leftover vegetables and sprinkle with fresh thyme – cover with canned tomatoes – top tomatoes with fresh thyme.

Bake 374 for at least 30 minutes (until bubbly).

Here’s more details –


Inviting Arkansas

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