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Pan-Seared Polenta with Roasted Vegetables

By: Buitoni, courtesy of meals.com  
"Golden brown polenta slices topped with bruschetta and cheese give dinner guests something to rave about."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 37 people have saved this

Prep Time:
10 Min
Cook Time:
5 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 24 pieces
 

Ingredients

  • 1 (24 ounce) package precooked, heat-and-serve polenta*
  • 1 tablespoon extra virgin olive oil
  • 1 (10.5 ounce) container BUITONI® Refrigerated Classic Bruschetta
  • 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
  • 24 fresh oregano leaves (optional)

Directions

  1. Slice polenta into twelve 1/2-inch-thick slices. Cut each slice into half circles to make 24 pieces.
  2. Heat oil in large skillet over medium-high heat. Add polenta pieces; cook for 3 to 4 minutes or until light golden brown. Turn polenta pieces over; reduce heat to low. Top each piece with 1 heaping teaspoon bruschetta and 1/2 teaspoon cheese. Cover; cook for 1 minute or until cheese begins to melt.
  3. Arrange on serving platter or individual plates. Top with oregano leaves.

Footnotes

  • * Look for precooked polenta in major grocery stores and health food markets.
  • NOTE: Try substituting BUITONI Refrigerated Freshly Shredded Romano Cheese.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 36 | Total Fat: 1.3g | Cholesterol: 2mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2009 by Cho Cho 
1st time using/eating polenta - wasn't bad. As for the recipe, next time I'll sear both sides-... MORE

 
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