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24 Sep 2017


By Gracie Carroll

Creamy Polenta Recipe with Charred Summer Veggies and Soft Farm Egg

By Gracie Carroll

tom gore wine - creamy polenta and vegetables recipe

As Ontario residents, we’re entering an exciting time–it’s the start of harvest season when a plethora of locally grown fruits and veggies *finally* become ready to be picked, purchased and enjoyed by food lovers throughout the province and beyond. When Sonoma-County wine maker, Tom Gore, recently visited Toronto for an intimate media luncheon and herb gardening workshop (alongside gardening expert, Carson Arthur) he served a beautiful vibrant creamy polenta with summer vegetables to compliment his Cabernet Sauvignon which is now available at the LCBO.

If a crowd-pleasing vegetarian dish is what you’re looking for this long weekend, keep reading for how to make this creamy polenta recipe served with charred summer vegetables and a soft farm egg:

tom gore wine - creamy polenta and vegetables recipe

Creamy Polenta Recipe With Charred Summer Veggies

And A Soft Farm Egg

Serves 4

What You Need: 

(For The Polenta)

(For The Summer Vegetables)

(For The Egg)

Tom Gore - Polenta Recipe - web (1)

What To Do:

1. In a heavy bottomed saucepan, bring heavy cream and garlic to a boil. Immediately whisk in polenta and reduce heat to a low simmer. Constantly stir – cook time will depend on the polenta being used. Once tender, whisk in butter until fully melted. Remove from heat and add the parmesan. Season with salt and pepper to taste.

2. Meanwhile, bring a pot of salted water to a boil. Gently place eggs into water and allow to boil for 4 minutes. Remove from boiling water and place eggs into ice water. Allow to cool before peeling.

3. Toss peppers, tomatoes and corn in olive oil and salt. On high heat, grill and char the peppers and tomatoes until blistered, and the corn until partially charred. Remove from heat. Once cool enough, cut off the corn kernels from the cob.

4. To serve, place the polenta on the plate and then top with charred vegetables, ripped basil and egg.

5. Pour a glass of Tom Gore Cabernet Sauvignon to enjoy with your meal!



(Story by Editor-in-Chief, Gracie Carroll)


  1. This creamy polenta recipe looks fantastic, and I’ll ask my wife to make this for me when I get home from work. I am sure that she will oblige, and won’t have a problem. I’ll ask her about this right now.

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