A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pan-Seared Polenta With Mediterranean Vegetables
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- #81699
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 small cubed peeled eggplant
1/2 teaspoon salt
1 jar (12 ounce size) roasted red bell peppers
2 teaspoons olive oil
2 small zucchini, sliced in half lengthwise, then cut into 1/2-inch-thick slices
1 cup chopped onion
3 cloves garlic, minced
1 can (14.5 ounce size) diced tomatoes with basil, garlic, and oregano, undrained
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
1 tube (17 ounce size) polenta, cut into 8 slices
olive oil-flavored non-stick cooking spray
1/4 cup thinly sliced fresh basil
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
directions
Sprinkle eggplant with 1/4 teaspoon salt in a colander, let stand 30 minutes. Rinse well, pat dry with paper towels.
Drain roasted bell peppers, cut peppers into 1-inch pieces. Set aside.
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.
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.
Place 2 slices of polenta on each serving plate, top evenly with eggplant mixture, basil, pine nuts, and cheese.
added by
schotzie
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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