Pan-Fried Polenta with Roasted Vegetables

Photography, © Foodivine studio

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 3 servings
  • Credits : Canadian Living Magazine



Preheat oven to 450°F. In bowl, combine Brussels sprouts, onion, garlic, thyme and fennel seeds. Season with salt and pepper. Spread mixture in single layer on baking sheet; bake about 6 minutes. Add tomatoes to baking sheet, mix and continue cooking until vegetables are golden brown, 6 to 8 minutes.

Meanwhile, in large skillet, melt butter over medium-high heat. Add polenta slices; cook, flipping halfway through cooking time, until golden brown on each side, 4 to 6 minutes. Season with salt and pepper.

Divide polenta among plates; top with roasted vegetables and shaved Parmesan. Serve hot. (Make-ahead: Can be stored in airtight containers and refrigerated for up to 3 days.)

Nutritional facts PER EACH OF 3 SERVINGS

  • Calories 425
  • Total fat 21 g
  • Saturated fat 9 g
  • Cholesterol 35 mg
  • Sodium 1,000 mg
  • Total carbohydrate 47 g
  • Fibre 6 g
  • Sugars 6 g
  • Protein 12 g
  • Iron 2.1 mg
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Vegetarian Recipes

Pan-Fried Polenta with Roasted Vegetables