Tuesday, July 24, 2012

Veggies & Beans over Polenta


Another dish that would work well for a crowd.

Polenta: You can use the kind that come pre-made in a roll, or instant polenta, or regular. Prepare according to package directions, in the number of servings you need. If you use a roll, slice into 12 rounds and place in a lightly oiled pan (see below). If you mix up some instant polenta or make a batch from cornmeal, mix in a little butter and 1/2 cup grated Parmesan or Romano cheese, then spread the polenta into the oiled baking pan like a batch of brownies and let it set while you sautee the veggies.

Ingredients: For one 9 x 12 baking pan, I used the following:
Polenta:  1 roll 
Olive oil
1 red onion, chopped (you could use white onion, or shallots, or leeks)
1/2 each red & yellow bell pepper, chopped
2 small zucchini, diced
1 can small white beans (you could use canellini or garbanzo)
Fresh oregano and basil leaves, chopped
Freshly ground salt & pepper to taste
I did not use canned or fresh, chopped tomatoes, but you could as those as well
Grated Parmesan cheese (you could use Feta here if you prefer)


  1. Lightly oil a 9 x 12 or similar baking pan or casserole.
  2. Place the polenta in the dish (see instructions above), sprinkle with about 1/2 cup Parmesan cheese.
  3. Sautee the onion in about 2 tsp oil for 5 min, then add zucchnni and peppers and cook until veggies are tender.
  4. Stir in the beans, chopped fresh herbs of your choice, and salt & pepper to taste.
  5. Spread the veggie mix over the polenta in the pan.
  6. Top with additional grated cheese.
  7. Serve as is, or heat in a 275F oven to melt cheese

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