Polenta With Zucchini & Tomatoes

I found this recipe while thumbing through my October/November 2012 issue of Healthy Cooking Magazine.  It was listed as “Veggie-Topped Polenta Slices” on page 26.  I was looking for something simple after busy day of working in the yard, and this recipe fit the bill.

I actually had some polenta that I had been wanting to use, so I adapted the original recipe a bit (as always) to fit the other ingredients I had on hand.  My husband & I both gave it a thumbs up!  I hope you’ll give it a try as well, and let me know what you think.

Polenta With Zucchini & Tomatoes

1/2 tube polenta (1 pound tube), cut into 6 slices (I used Food Merchant’s Organic Polenta - Traditional Italian flavor - the original recipe called for 1 pound - a whole tube, cut into 12 slices - but I was cooking for 2 and figured this would be plenty)

2 Tbsp. extra virgin olive oil, divided (a little less than 1 Tbsp. would be fine for cooking the polenta - I think next time I’ll just spray the slices with some EVOO rather than putting the oil directly in the pan - I may even try baking the polenta rather than pan-frying it)

1 medium tatuma squash, chopped (the original recipe called for zucchini, but I just used what I had - I think yellow squash - or a mix of squash - or even some white beans - would be good too)

1/2 medium sweet onion, chopped (the original recipe called for 2 shallots, but I didn’t have any)

4 garlic cloves, minced (the original recipe called for 2 cloves, but I LOVE garlic!)

4 Tbsp. reduced-sodium chicken broth (the original recipe called for 3 Tbsp, but I used a little extra - why not?)

1/2 tsp. pepper (I really don’t know how much I used…I didn’t measure it, but this is how much the recipe called for)

1/8 tsp. salt (the polenta already has some salt in it, so don’t use too much!)

5 Campari tomatoes, chopped (the original recipe called for 4 plum tomatoes, seeded & chopped - again, I used what I had, and I NEVER seed them, too much trouble!)

4 slices Canadian bacon, diced (this was NOT in the original recipe…I just threw it in for fun...next time I think I might toss in a few mushrooms here too, just for good measure!  J)

2 Tbsp. minced fresh basil (or 2 tsp. dried basil)

1 Tbsp. minced fresh parsley (or 1 tsp. dried parsley flakes)

shredded part-skim mozzarella cheese - to taste (The original recipe called for ½ cup, but I didn’t think we needed that much for the two of us!  I think grated Parmesan would be a good alternative too!)

In a large nonstick skillet, cook polenta in 1 Tbsp. oil over medium heat for 10 to 15 minutes per side, or until golden brown.  Remove from skillet and drain on paper towel to remove excess oil.

Meanwhile, in another large skillet, sauté onion in remaining oil until almost translucent, then add garlic and continue to sauté for another minute or two.  Stir in squash and cook until tender.  Add chicken broth, pepper & salt.  Bring to a boil, and cook until liquid is almost evaporated.

Stir in the Canadian bacon (this is where I’d add the mushrooms next time), and cook until just warm.  Add tomatoes, basil & parsley; heat through.

Serve over the polenta (3 slices per person) and sprinkle with as much cheese as you like.

With the 1/2 pound of polenta, this made just enough for the two of us, but you could use the full amount of polenta and stretch it to serve 4.  I would probably use 2 squash and another tomato or two to make 4 servings.

Praying that each person reading this will have a wonderful week!  Don’t forget to spend time with the ones you love.

Blessings,

--Faithy

Click HERE for a great way to use up any leftover polenta as well!