CRISP POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES |CRISPY POLENTA |FRIED POLENTA |POLENTA RECIPE

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Bring the water and butter to a boil.

Add olive oil, salt, and black pepper to the boiling water.

Whisk in the polenta flour until very thick, then remove from heat.

Add parmesan and egg yolk, whisk until smooth.

Place the mixture in a tray lined with baking paper and allow to set in the fridge or at room temperature.

Cut the vegetables into strips, slices, and half moons.

Drizzle the vegetables with olive oil and top with chopped garlic and thyme, then season with salt and black pepper.

Place the vegetables in the oven and roast at 180 degrees Celsius for about 30 minutes.

Once the polenta is set, cut it into squares.

Shallow fry the polenta squares in a non-stick frying pan until crisp and golden on both sides.

Serve the crispy polenta with roasted Mediterranean vegetables and drizzle with balsamic vinegar, garnished with rocket.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens