Polenta and Vegetables (Stovetop Version)
Tools Required:colander, knife and cutting board, large (10-inch) skillet, measuring cups and spoons
Servings Prep Time
4people 30minutes, start to finish
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
4people 30minutes, start to finish
Difficulty Cost
Easy! Inexpensive!
Polenta:
Vegetables:
Garnish:
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.
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