Polenta Slices with Zucchini and Tomatoes » Foodom

Polenta Slices with Zucchini and Tomatoes

$32.50 Cooking Fee
Serving Size: 10 oz
Recipe by:
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. Published on Taste of Home.
  • Cooking up to 10 servings
  • Storing
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Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • In a large nonstick skillet, cook polenta rounds in 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown.
  • 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.
  • Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

Cook Times

Active Prep15
Hands-On Cook15
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 32 ounce polenta 2 tubes, sliced in 10 rounds
  • 5 tablespoon extra virgin olive oil divided
  • 3 cup zucchini chopped
  • cup shallot minced
  • 5 clove garlic minced
  • ½ cup vegetable stock
  • 3 cup Roma tomato seeded and chopped
  • 5 tablespoon fresh basil minced
  • 3 tablespoon fresh parsley minced
  • ¼ cup Parmesan cheese shredded

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove
Reheating/Serving Instructions

Reheat until warmed through in the stove or microwave.

Nutrition

Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg

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