Recipe: Portabella, Polenta & Peppers
We all do it — we make crazy combination dishes, using what we find in the fridge then throwing in a little of this, a little of that. Once in a while, though, magic happens, and the dish turns out so surprisingly delicious that we scramble to write it down.
As you can guess, that is exactly what happened with this oddball vegetable and polenta stir-fry. I was looking around my kitchen for Meatless Monday inspiration, and this was the rewarding result. The eggplant and mushrooms provided a “meatiness” to the dish while the polenta checked off the carbs box.
1 large red pepper, cored and cut into strips
1 small eggplant, diced (skin on, unless you object)
1 large yellow onion, rough chopped
4-6 cloves garlic, rough chopped
2 cups sliced Portabella mushrooms (full size or baby bellas)
1/2 tsp sea salt
2 tsps Viva Italia spice blend
1 packaged “polenta roll“, sliced into 1/4” slices (often found in the produce section)
1T vinegar — I used a raspberry blush balsamic but I think any balsamic would work
Prep all of the ingredients before beginning.
In a large frying pan, on medium high heat, add 2T olive oil.
Add in the sliced red peppers; sautee for 1 minute.
Add the diced eggplant; sautee for 2 minutes.
Add the diced onion and garlic; sautee for 2 minutes.
Add the sliced mushrooms, the sea salt and the Viva Italia; sautee until all vegetables are softened.
Stir in the vinegar. Remove vegetables to a large bowl and cover.
In the same frying pan, add another drizzle of olive oil, then place the polenta slices in the pan. Cook for about 2 minutes per side, until slightly browned and considerably softened.
Season the polenta with a pinch of sea salt and Viva Italia.
To serve, place a few polenta rounds on each plate, then pile some of the vegetable combination on top.
Serves 2-3 as a main dish or 4-5 as an appetizer.