Italian Vegetables and Fried Polenta Cakes

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: 2 tsp balsamic vinegar; ¼ cup [35 g] all-purpose flour; 2 Tbsp olive oil; Eight ½- in [12- mm] slices precooked polenta; ½ red onion, thinly sliced; ½ cup [15 g] grated Parmesan cheese; 1 small red bell pepper, seeded, deribbed, and thinly sliced; 4 cups [150 g] thinly sliced rapini; Kosher salt and Freshly ground black pepper; 1 small head fennel, halved, cored, and thinly sliced; 1 cup [140 g] grape tomatoes; Kosher salt and Freshly ground black pepper; 1 garlic clove, minced; Leaves from 4 sprigs fresh oregano, chopped

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
Dinner
Supper
Vegetarian
Spring
Winter
Autumn
Mediterranean

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

Ingredients

Method

Photos