Servings: 40

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Sautéed Vegetable Polenta


2 tablespoons olive oil
1/4 cup chopped red onion
1 tablespoon chopped Fresh Basil
2 teaspoons chopped Fresh Rosemary
1 clove garlic, minced
1 Japanese Eggplant, peeled and chopped
1/3 cup diced yellow or green bell pepper
1/2 cup ripe tomato, diced
Salt and Pepper to taste
1 16-ounce package Frieda’s Polenta (Original, Sun Dried Tomato, or Wild Mushroom)
Grated Parmesan cheese, or shredded mozzarella cheese


In skillet, heat oil. Sauté onion, basil, rosemary, and garlic 2 minutes. Stir in eggplant, bell pepper, and tomato. Sauté 5 minutes, or until vegetables are tender, adding a few tablespoons water if mixture sticks to pan. Season with salt and pepper.

Cut polenta into 1/4-inch thick circles. Cut circles into halves. Place on greased baking sheet. Brush lightly with olive oil. Broil a few inches from heat 4 minutes.

Spoon some vegetable mixture over each piece of polenta. Top with cheese. Broil until cheese melts. Serve immediately.

Tips: You can prepare polenta and filling up to 2 hours ahead. Let stand, covered, at room temperature until serving time. Then just top with cheese, then broil until cheese is melted and polenta is heated through.