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Pan Seared Polenta With Mediterranean Vegetables

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  Eggplant 4 Cup (64 tbs), peeled
  Salt 1⁄2 Teaspoon
  Roasted red bell peppers To Taste
  Olive oil 2 Teaspoon
  Half and half 2 Small, sliced
  Onion 1 Cup (16 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Tomatoes with basil 1 Can (10 oz) (1 Can, Undrained)
  Red wine vinegar 2 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Polenta 17 Ounce, cut in 8 slices (1 Tube)
  Basil 1⁄4 Cup (4 tbs), thinly sliced
  Toasted pine nuts 1⁄4 Cup (4 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated

1. Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.
2. Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, and onion; saute 8 minutes. Add garlic and roasted bell pepper; cook 1 minute. Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.
4. Wipe pan with paper towels, and heat over medium-high heat. Coat polenta with cooking spray; add to pan. Sear on each side 3 to 4 minutes or until browned.
5. Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.

Recipe Summary

Side Dish

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Pan Seared Polenta With Mediterranean Vegetables Recipe