Veggie-Topped Polenta Slices |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. Ingredients:
1 tube (1 pound) polenta, cut into 12 slices |
2 tablespoons olive oil, divided |
1 medium zucchini, chopped |
2 shallots, minced |
2 garlic cloves, minced |
3 tablespoons reduced-sodium chicken broth |
1/2 teaspoon pepper |
1/8 teaspoon salt |
4 plum tomatoes, seeded and chopped |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 tablespoon minced fresh parsley |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown.
2. Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
3. Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese. Yield: 4 servings.
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