POLENTA WITH VEGETABLE TOMATO SAUCE

Polenta With Vegetable Tomato Sauce image

Provided by Joyce Tyo

Time 45m

Number Of Ingredients 11

Previous Next

1 tube polenta, refrigerated or on shelf with pasta, Italian seasoned
3 medium zucchini
3 plum tomatoes
1 jar(s) your favorite tomato Italian sauce
1 c sliced mushrooms
1 c chopped green onions - divided
3 Tbsp chopped cilantro
1-2 Tbsp olive oil, extra virgin
3 Tbsp Parmesan cheese
1 tsp salt and pepper, or less for your taste
1 Tbsp Italian seasoning

Steps:

1. Cut zucchini in half, then cut in half again. Slice in diagonal pieces. Add to a large bowl. Dice plum tomatoes. Add to zucchini to the bowl. Add sliced mushrooms. Add 1/2 the sliced green onions saving 1/2 for topping. Set aside.
2. Remove the wrapper from the polenta tube and slice into 1/4 inch slices.
3. Add your favorite marinara or tomato sauce to a large saucepan, heating to medium, but do not boil.
4. In a large skillet, heat olive oil to medium-high. Add polenta slices to skillet, not overcrowding. Saute on both sides till lightly browned. Set the first batch aside on a warmed plate and place it in 200-degree oven to keep warm.
5. Add all the vegetables to tomato sauce, turn the heat down to medium-low. Stir occasionally. Add salt, pepper, and Italian Seasoning. You want to heat the vegetables, not cook them. Taste for the possible addition of more salt and pepper or Italian seasoning and be sure they are heated through.
6. Finish sauteing the polenta. Remove the heated plate of polenta from the oven and add this batch to it.
7. Depending on how many polenta slices you have, measure out on 4 plates. Top with a large spoonful of vegetable mixture. Top that with the remaining green onions and the chopped cilantro measured out for 4 plates. Sprinkle Parmesan cheese over the plate. We like this with a salad and crusty bread for accompaniment.