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Sautéed Vegetable Polenta


2 tablespoons olive oil
1/4 cup red onion, chopped
1 tablespoon fresh basil, chopped
2 teaspoons fresh rosemary, chopped
1 clove garlic, minced
1 Frieda’s 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


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

Cut the polenta into 1/4-inch-thick circles. Cut the circles into halves. Place on a greased baking sheet. Brush lightly with olive oil. Broil a few inches from the heat for 4 minutes. Spoon some of the vegetable mixture over each piece of polenta. Top with cheese. Broil until the cheese melts. Serve immediately. Makes about 40 servings.

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