Pan Crisp Polenta Squares by Chef Alyssa Moreau

Prepare polenta according to the package instructions.

Pour warm polenta over parchment lined baking sheet to a one inch thickness, smoothing top flat with a spatula.

Let cool.

In a medium large skillet, saute onions in olive oil until soft.

Add in the garlic, Italian seasoning, pepper or chili flakes, and salt, and cook for a few minutes.

Then add in your desired vegetables and saute till crisp tender, about three to five minutes.

Remove from the pan and add in the spinach, cooking until wilted.

Cool, then squeeze out the excess liquid and chop.

In a medium pot, heat marinara sauce to a slow simmer and reduce to thicken, about 10 minutes.

Slice polenta into large squares and pan fry on both sides until lightly browned and crisp.

Place on a parchment lined baking sheet.

Pour marinara sauce over polenta squares, then top with spinach and sauteed vegetables.

Add olives, fresh basil, and parmesan if using.

Bake at 350 for 20 minutes or until just heated through.

Equipment Needed

Spice Level:

Dietary