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.
36oz. prepared polenta (sold in a tube with grains),sliced into 1/2-inch circular slices
1yellow oniondiced
1zucchinidiced, or use 1 carrot finely diced
6insundried tomatoesmarinatedoil or dry, sliced
1cuptomato sauce
1/4cupfresh oregano and/or parsleychopped
1cupshredded 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: 7gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!