Quick Tuscan Polenta Delight Recipe
- Cait Johnson
- January 12, 2004
- 7:02 pm
After a long day at work, it can be a real challenge to come up with a meal that’s good for you, tastes great, and can be made in under 10 minutes–which is what you want when you‘re as ravenous as my son and I were the other night!
We came up with this super-fast, super-simple recipe idea, and it was so good that we’ve had it a couple of times since then. Not only that, its ingredients are alkalizing, its Tuscan flavors are deeply appealing, and it’s pretty enough to serve to guests. All you need are a few fresh veggies and a package of store-bought pre-made polenta. We’ll share our secret with you:
One sausage-shaped package of pre-made polenta
Cornmeal for dipping
2 tablespoons olive oil for frying
1/2 small onion, minced
1 garlic clove, minced
1 red bell pepper, chopped
1 cup mushrooms, chopped
1 cup fresh spinach, collards, kale, or chard, tough stems removed, chopped
1/4 cup fresh parsley, chopped
Salt and freshly-ground black pepper, to taste
Freshly-grated Parmesan or Romano cheese (optional)
1. Cut the polenta in 1/2-inch-thick rounds (you should end up with about 12 of them). Dredge the rounds in cornmeal and fry in a heavy-bottomed skillet with 1 tablespoon of the olive oil over medium-high heat for about 5 minutes until golden, then flip rounds over and continue frying until golden on the other side as well.
2. Meanwhile, in another skillet, place the other tablespoon of olive oil and saute onion and garlic over medium high heat until translucent and fragrant, about 2 minutes. Add pepper, mushrooms, and greens and continue to saute for another 5 minutes. Add parsley and salt and pepper to taste.
3. Place 2 or 3 polenta rounds on individual serving plates and slather with hummus, if desired, then top with sautéed veggies. Add cheese, if you like, and serve warm.
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
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