Name: Italian Vegetables and Fried Polenta Cakes
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 small head fennel, halved, cored, and thinly sliced; 1 cup [140 g] grape tomatoes; 4 cups [150 g] thinly sliced rapini; 1 garlic clove, minced; Kosher salt and Freshly ground black pepper; 2 tsp balsamic vinegar; ¼ cup [35 g] all-purpose flour; ½ red onion, thinly sliced; ½ cup [15 g] grated Parmesan cheese; Leaves from 4 sprigs fresh oregano, chopped; 2 Tbsp olive oil; Eight ½- in [12- mm] slices precooked polenta; 1 small red bell pepper, seeded, deribbed, and thinly sliced

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

We’ve all seen those logs of polenta in the grocery store, but most of us don’t know what to do with them. This is what you do with a log of polenta. You fry it up with cheese and fresh vegetables and eat like an Italian. Mangia!

Ingredients

¼ cup [35 g] all-purpose flour
Eight ½- in [12-

Europe
Italy
Supper
Dinner
Mediterranean
Winter
Autumn
Vegetarian
Spring

Method

Put the flour in a shallow bowl. Pat the polenta rounds dry with a paper towel, dredge them in the flour, and shake off the excess.
Heat a 12-in [30.5-cm] skillet over medium-high heat, and add 1 Tbsp of the olive oil. When the oil shimmers, add the polenta rounds in batches and cook until crispy and lightly browned on both sides, 5 to 6 minutes. Top four of th

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