Skip to Content

Pan-Fried Polenta with Sauteed Vegetables

Sharing is caring!

Pan-Fried Polenta with Sauteed Vegetables

Pan-Fried Polenta with Sauteed Vegetables

Jessica Braider
I love polenta, an Italian comfort food made from cornmeal, because it tastes so rich and decadent yet it is low in fat. Usually I sauté or bake prepared polenta (sold in tubes), but this time I tried pan-frying and broiling it, which gave it an irresistible texture.
Cook Time 25 mins
Total Time 25 mins
Servings 8 servings

Ingredients
  

  • 5 Tbsp. extra virgin olive oil
  • 36 oz. prepared polenta (sold in a tube with grains), sliced into 1/2-inch circular slices
  • 1 yellow onion diced
  • 1 zucchini diced, or use 1 carrot finely diced
  • 6 in sundried tomatoes marinatedoil or dry, sliced
  • 1 cup tomato sauce
  • 1/4 cup fresh oregano and/or parsley chopped
  • 1 cup shredded mozzarella or crumbled Gorgonzola cheese

Instructions
 

  • Preheat the broiler and set the broiling rack about 5 inches from the heat source. In a large nonstick skillet or an electric frying pan, heat 1/4 cup oil over medium to medium-high heat.
  • Add the polenta slices and let them get crispy and lightly browned, then flip and repeat on the other side, about 5 minutes per side. (You might have to do this in two batches, depending on the size of your pan.)
  • Meanwhile, in a heavy skillet, heat 1 Tbsp. oil over medium heat and sauté the onions and zucchini (or carrots) until they are tender, about 5 minutes.
  • Add the sundried tomatoes, tomato sauce, and herbs and continue to cook it, stirring occasionally, for about 5 more minutes.
  • Spray a 9 x 13-inch baking dish (preferably metal) with nonstick cooking spray. Transfer the polenta to the baking dish and top it evenly with the vegetable and tomato sauce.
  • Top it with the cheese, and broil it for 3 – 4 minutes until the cheese is melted and browned in spots. Allow it to cool for a few minutes before serving.

Notes

Do Ahead or Delegate: Slice the polenta and sundried tomatoes, dice the onion and zucchini (or carrots), chop the oregano and/or parsley, shred or crumble the cheese if necessary and refrigerate.
Scramble Flavor Booster: Add up to 1/2 tsp. crushed red pepper flakes to the sauce when you add the tomatoes, and use the Gorgonzola cheese.
Tip: Because sundried tomatoes have a somewhat leathery texture, they can be challenging to slice. Try using kitchen shears if you have them, as this will give you a little more control. To keep the blades from getting gummy when slicing the tomatoes, you can spray them with a little nonstick cooking spray or rub them with a little cooking oil first.
Nutritional Information Per Serving (% based upon daily values): Calories 231, Total Fat: 12g, 18%; Saturated Fat: 3g, 14.5%; Cholesterol: 8mg, 2.5%; Sodium: 535mg, 22%; Total Carbohydrate: 26g, 8%; Dietary Fiber: 3g, 10.5%; Sugar: 5g; Protein: 7g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dinner, Fall, Gluten-Free, Kosher, Low Fat, Lunch, Main Dish, Nut-Free, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating