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polenta with vegetable tomato sauce

(3 ratings)
Kenandbetty avatar
Blue Ribbon Recipe by
Joyce Tyo
@Kenandbetty
La Crescenta, CA

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.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 20 Min
method Stove Top

Ingredients For polenta with vegetable tomato sauce

  • 1
    tube polenta, refrigerated or on shelf with pasta, Italian seasoned
  • 3 md
    zucchini
  • 3
    plum tomatoes
  • 1 jar
    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

  • A bowl of zucchini, diced plum tomatoes, sliced mushrooms, and sliced green onions.
    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.
  • Slicing the polenta.
    2
    Remove the wrapper from the polenta tube and slice into 1/4 inch slices.
  • Tomato sauce in a saucepan.
    3
    Add your favorite marinara or tomato sauce to a large saucepan, heating to medium, but do not boil.
  • Frying the slices of polenta.
    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.
  • Vegetables and seasoning added to the tomato sauce.
    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.
  • Fried polenta on a paper towel.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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