Name: Creamy Polenta with Mild Zucchini and Tomatoes
Total time: 25 min
Yield: 4

Creamy Polenta with Mild Zucchini and Tomatoes

During pregnancy, a warm and easily digestible meal often feels incredibly comforting. This creamy polenta with mild vegetables provides valuable complex carbohydrates and is gentle on your stomach. The dish fits perfectly into a busy day and leaves you feeling nourished and settled.

Ingredients for 2 to 3 portions

150 g polenta (cornmeal)
600 ml vegetable broth
A splash of pasteurized milk (or oat drink)
2 tablespoons grated parmesan cheese (made from pasteurized milk)
1 medium zucchini
200 g cherry tomatoes
1 small mild onion
2 tablespoons olive oil
A pinch of salt and mild herbs (like basil or oregano)

Instructions

Bring the vegetable broth to a boil in a medium pot.
Slowly whisk in the polenta and immediately reduce the heat to low.
Let the polenta simmer gently for about 10 minutes while stirring occasionally.
Remove the pot from the heat and stir in the milk and parmesan cheese.
Meanwhile, finely dice the onion and cut the zucchini into bite-sized pieces.
Wash the cherry tomatoes and cut them in half.
Warm the olive oil in a pan and sauté the vegetables until they are soft.
Season the vegetables with a pinch of salt and the mild herbs.
Serve the creamy polenta in deep bowls topped with the warm vegetables.

Good to know

Polenta is naturally gluten-free and provides steady energy for your day. You can easily adapt the vegetables based on the season and your personal taste. Leftovers are delicious when gently pan-fried the next day.

When things feel difficult

Around the middle of pregnancy, heartburn or a feeling of fullness can sometimes appear. If this happens, you can simply skip the onions and tomatoes and use mild carrots instead. Eating smaller portions spread throughout the day is often much more comfortable for your digestion.

Note

For any personal questions about nutrition and health during pregnancy, your gynecologist, obstetrician, or midwife is always there to support you.

Creamy Polenta with Mild Zucchini and Tomatoes

Ingredients for 2 to 3 portions

150 g polenta (cornmeal)

600 ml vegetable broth

A splash of pasteurized milk (or oat drink)

2 tablespoons grated parmesan cheese (made from pasteurized milk)

1 medium zucchini

200 g cherry tomatoes

1 small mild onion

2 tablespoons olive oil

A pinch of salt and mild herbs (like basil or oregano)

Instructions

Bring the vegetable broth to a boil in a medium pot.

Slowly whisk in the polenta and immediately reduce the heat to low.

Let the polenta simmer gently for about 10 minutes while stirring occasionally.

Remove the pot from the heat and stir in the milk and parmesan cheese.

Meanwhile, finely dice the onion and cut the zucchini into bite-sized pieces.

Wash the cherry tomatoes and cut them in half.

Warm the olive oil in a pan and sauté the vegetables until they are soft.

Season the vegetables with a pinch of salt and the mild herbs.

Serve the creamy polenta in deep bowls topped with the warm vegetables.

Good to know

When things feel difficult

Note

For any personal questions about nutrition and health during pregnancy, your gynecologist, obstetrician, or midwife is always there to support you.