I've been trying to experiment with different grains and starches lately and thought I might give polenta a try. Usually, polenta comes precooked in a play-dough like block and can be simmered in liquid until it reaches a thick, creamy grits-like consistency. For this recipe, I chose to forgo the liquids and simply cut the polenta block into individual cakes then baked them off in the oven until golden brown. This makes for a great vegetarian meal in a hurry and will really keep your belly feeling full.
Ingredients:
3 zucchinis sliced
1 red pepper chopped
1 can of drained and rinsed cannellini beans
1 tablespoon chopped garlic
2 tablespoons tomato paste
1/2 cup tomato sauce
1 tablespoon of olive oil
1/4 chopped white onion
1 block of polenta
1/2 cup of grated asiago cheese
pinch of salt and pepper
Turn on broiler to 500 degrees to preheat.
Heat skillet in medium and add olive oil, garlic, and onion. Saute for about 45 seconds until the garlic just begins to brown. You want to make sure you don't overcook the garlic as it can become bitter very quickly.
Add tomato paste to the garlic and onion mixture. Stir the paste until combined then add your chopped zucchini and red pepper. Cook the vegetables for 5-10 minutes or until desired doneness. I prefer my veggies a bit on the crunchy side so I tend to stay more towards the 5 minute mark but if you like softer vegetables then by all means cook them a little longer.
When vegetables are finished, add the cannellini beans, tomato sauce, salt, and pepper. Stir ingredients till combined then set aside.
Unwrap your polenta and cut about 1 inch slices to make the cakes.
Salt and pepper both sides of cakes, arrange cakes on a sheet pan, and place in the oven under the broiler for about 4 minutes. After 4 minutes, turn the cakes and cook another 4 minutes to brown both sides evenly then remove from oven.
Place 2 or 3 polenta cakes on a plate and top with about a cup of the ratatouille. To finish, top with come grated asiago cheese. Enjoy!
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