Crispy Polenta with Sautéed Vegetables

Name: Crispy Polenta with Sautéed Vegetables
Yield: serves 4
Ingredients: 2 cups water; 1 vegetable bouillon cube; 2 tablespoons butter; 1 cup uncooked polenta; 1 clove garlic; 1 red onion; 1 zucchini; 1 yellow squash; 1 red bell pepper; 3 tablespoons canola oil; Salt and pepper; 2 tablespoons balsamic vinegar

December 14, 2011

This recipe is a spin on something I tasted in France, and I don’t mind saying that we’ve done a way better job than they did. Cooking the polenta from scratch gives the best results, but you could also buy a roll of cooked polenta (find it near the pasta in the supermarket). Trim a little off the ends of the roll and slice it into eight slices. Brown two slices for each serving.

Recipe notes

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