Polenta and Vegetables (Stovetop version)

We had planned to make Polenta Vegetable Bake one weekend when we were staying in a lake cabin. However, when we got there, we discovered there was no oven—only a portable, 2-burner cooktop! This is how we made it work, and now we often follow this version instead of baking it, especially if we need the oven for something else. Using pesto simplifies things, in that there’s no need to mince garlic and chop fresh basil. However, feel free to add extra garlic or basil, if you want. (That’s what Rebecca does.) This will feed two hungry people as a meal-in-one, or four people if served with sides.

~ Bobbi

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:4people

Serving Size:1/4 of the casserole

Polenta and Vegetables (Stovetop Version)

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This is one of our favorite vegetarian meals. Want to use your oven instead? Check out Polenta Vegetable Bake.

• CourseMain Course, Side Dish, Vegetarian
• CuisineItalian, Vegetarian

Tools:colander, knife and cutting board, large (10-inch) skillet, measuring cups and spoons

	Prep Time
	30 minutes, start to finish

Prep Time 30 minutes, start to finish

Difficulty: Easy! Cost: Inexpensive! Serves:4people Serving Size:1/4 of the casserole

Polenta and Vegetables (Stovetop Version) Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is one of our favorite vegetarian meals. Want to use your oven instead? Check out Polenta Vegetable Bake. CourseMain Course, Side Dish, Vegetarian CuisineItalian, Vegetarian Tools:colander, knife and cutting board, large (10-inch) skillet, measuring cups and spoons Prep Time 30 minutes, start to finish Prep Time 30 minutes, start to finish

Ingredients

Polenta:

• 1 (16-ounce) roll polenta
• high heat cooking oil for cooking

Vegetables:

• 1 (15-ounce) can cannellini beans
• 1 small onion
• 1 (14.5-ounce) can diced tomatoes or 2 cups fresh*
• 1 tablespoon high heat cooking oil
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 1/4 cup pesto
• 5 ounces fresh arugula or baby spinach (4 to 6 cups)
• 1/3 cup crumbled goat cheese or feta

Garnish:

• 1/4 cup grated Parmesan

Servings: people

Units:MetricUS Imperial

Instructions

For polenta:

1. Cut polenta into 1/2-inch-thick slices.
2. Heat oil in a large skillet over medium-high heat. Cook polenta slices on each side about 3 minutes, or until browned.

   
3. Transfer polenta to a plate and cover with foil to keep warm.

For vegetables:

1. Drain and rinse beans in a colander.
2. Chop onion and drain diced tomatoes. Heat 1 tablespoon oil in the same skillet (no need to clean it first). Add onion and tomatoes. Cook and stir 3 to 5 minutes.

   
3. Add pesto, thyme, oregano, and beans. Cook another 2 to 3 minutes, or until most of the liquid has evaporated.

   
4. Add about half of the arugula (or spinach) and stir until slightly wilted, to reduce the volume. Add remaining half and continue cooking until all is wilted. (There’s not enough room in the skillet to add all of it at once.)

   
5. Stir in goat (or feta) cheese.

   

To assemble and serve:

1. Place one or two slices polenta on each plate. Top with vegetables. Garnish with Parmesan cheese.

   

Recipe Notes

*Tip:
If using fresh tomatoes, cut each one in half and squeeze to remove juices. Scoop out some of the seeds as well. (The final dish will have too much liquid in it if you skip this step.)

VARIATIONS:

• Reverse, and serve with polenta slices on top.
• See recipe for Polenta and Vegetable Bake.

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