Baked Polenta With Tomatoes, Corn, And Zucchini

• 4 tablespoons unsalted butter
• 2 cups milk
• 2 cups chicken stock or low-sodium chicken broth
• 1 cup coarse polenta (not quick-cooking)
• 1 cup corn kernels (from 1-2 ears)
• 1 medium zucchini, sliced into 1/4-inch thick rounds (1 cup)
• 4 scallions, white and light green parts sliced (1/3 cup)
• 1/2 cup grated parmesan cheese, plus more for serving
• Kosher salt and freshly ground black pepper
• 8 ounces cherry tomatoes, halved (1 1/2 cups)
• 1/2 cup packed chopped herbs, such as basil, parsley, and dill, plus whole leaves for serving
• 4 ounces goat cheese, crumbled

1. Preheat oven to 375u0b0F. Melt butter in a 12-inch heavy deep-sided skillet over medium heat. Remove from heat and stir in milk, stock, and polenta. Stir in corn, zucchini, scallions, parmesan cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
2. Bake 20 minutes; remove from oven and stir in tomatoes. Bake until polenta is tender and thickened, another 15 to 20 minutes; adjust seasoning, if needed. Stir in herbs and goat cheese. Serve sprinkled with more herbs and parmesan cheese.

unsalted butter, milk, chicken, coarse polenta, corn kernels, zucchini, scallions, parmesan cheese, kosher salt, cherry tomatoes, herbs, goat cheese

Taken from food52.com/recipes/81589-baked-polenta-with-tomatoes-corn-and-zucchini (may not work)