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 pepper, then stir with a whisk.

Whisk in the polenta flour.

Remove from heat and add the parmesan and egg yolk, whisk until smooth.

Place in a tray lined with baking paper and allow to set in the fridge.

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

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

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

Once the polenta is set, cut into squares and shallow-fry in a non-stick frying pan until crisp and golden on both sides.

Remove the roasted Mediterranean vegetables from the oven and place them in the middle of a warm plate, then place the crisp polenta on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens