Polenta With Vegetable Tomato Sauce

8
Joyce Tyo

By
@Kenandbetty

We try to eat vegetarian 3-4 nights a week and I tried this with what I had on hand. Family, especially my husband, loved it.

Blue Ribbon Recipe

Polenta is a versatile ingredient. If you're not familiar with it, it's from northern Italy. Soft and creamy, it's made of coarsely ground corn. It brings this simple vegetable recipe to the next level. After it's fried, the crunchy edges and soft center pairs well with the robust tomato sauce and vegetable medley. Full of flavor, we could eat many plates of this. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
4
Prep:
25 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1
    tube polenta, refrigerated or on shelf with pasta, Italian seasoned
  • 3 medium
    zucchini
  • 3
    plum tomatoes
  • 1 jar(s)
    your favorite tomato Italian sauce
  • 1 c
    sliced mushrooms
  • 1 c
    chopped green onions - divided
  • 3 Tbsp
    chopped cilantro
  • 1-2 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    Parmesan cheese
  • 1 tsp
    salt and pepper, or less for your taste
  • 1 Tbsp
    Italian seasoning

How to Make Polenta With Vegetable Tomato Sauce

Step-by-Step

  1. Cut zucchini in half, then cut in half again. Slice in diagonal pieces. Add to a large bowl. Dice plum tomatoes. Add to zucchini to the bowl. Add sliced mushrooms. Add 1/2 the sliced green onions saving 1/2 for topping. Set aside.
  2. Remove the wrapper from the polenta tube and slice into 1/4 inch slices.
  3. Add your favorite marinara or tomato sauce to a large saucepan, heating to medium, but do not boil.
  4. In a large skillet, heat olive oil to medium-high. Add polenta slices to skillet, not overcrowding. Saute on both sides till lightly browned. Set the first batch aside on a warmed plate and place it in 200-degree oven to keep warm.
  5. Add all the vegetables to tomato sauce, turn the heat down to medium-low. Stir occasionally. Add salt, pepper, and Italian Seasoning. You want to heat the vegetables, not cook them. Taste for the possible addition of more salt and pepper or Italian seasoning and be sure they are heated through.
  6. Finish sauteing the polenta. Remove the heated plate of polenta from the oven and add this batch to it.
  7. Depending on how many polenta slices you have, measure out on 4 plates. Top with a large spoonful of vegetable mixture. Top that with the remaining green onions and the chopped cilantro measured out for 4 plates. Sprinkle Parmesan cheese over the plate. We like this with a salad and crusty bread for accompaniment.

Printable Recipe Card

About Polenta With Vegetable Tomato Sauce

Course/Dish: Casseroles
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Fresh Finds
Other Tags: Quick & Easy Healthy



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