Pan Seared Polenta With Mediterranean Vegetables Recipe


MethodMain Ingredient


 Eggplant4 Cup (64 tbs), peeled
 Salt1⁄2 Teaspoon
 Roasted red bell peppers To Taste
 Olive oil2 Teaspoon
 Half and half2 Small, sliced
 Onion1 Cup (16 tbs), chopped
 Garlic3 Clove (15 gm), minced
 Tomatoes with basil1 Can (10 oz) (1 Can, Undrained)
 Red wine vinegar2 Tablespoon
 Ground black pepper1⁄4 Teaspoon
 Polenta17 Ounce, cut in 8 slices (1 Tube)
 Basil1⁄4 Cup (4 tbs), thinly sliced
 Toasted pine nuts1⁄4 Cup (4 tbs)
 Parmesan cheese1⁄4 Cup (4 tbs), grated


1. Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.
2. Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.
3. 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.
4. 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.
5. Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.