Under the shadow of pasta, pizza, and risotto, polenta hasn’t really gotten the love that it deserves. But it is the reigning carb at some regions of northern Italy and it’s not hard to see why: creamy and savory when first cooked, polenta gains an irresistible golden crust when cut into disks and grilled. I pan fry mine for convenience and it’s just as delicious, especially with a ragu of yellow zucchini, mushrooms, and tomatoes.
Pan Fried Polenta with Yellow Zucchini Ragu
Serves 2
1 package cooked polenta
5-6 white button mushrooms, sliced
1/4 white onion, chopped (I use Vidalia)
2 small yellow zucchini, chopped
1 medium tomato, chopped
2 cloves garlic, minced
1 1/2 tbsp extra virgin olive oil
1 tbsp concentrated tomato paste (in a tube)
dried basil, salt and pepper to taste
1. Heat 1 tbsp oil in a frying pan. Add onions and garlic and sautee until onions turn translucent.
2. Create some room in the middle of the pan, and add the tomato paste. It should smell toasty.
3. Add the remaining vegetables. Sautee for about 4 minutes, adding dried basil, salt, and pepper to taste. Take off the heat
4. Sliced the cooked polenta into 1/3 inch discs. Fry in a well-heated pan with some oil, flipping over once. Both sides should look golden brown. Serve with the ragu and a side of veggies. Bon appetit!
