Pan-Fried Polenta with Marinara
Similar to grits, polenta is made from boiled cornmeal, and can be enjoyed firm or creamy in dishes such as Creamy Thyme Polenta (page 110).
INGREDIENTS | SERVES 4–5
2 tablespoons butter, or vegan margarine, such as Earth Balance
½ onion, diced
2 cloves garlic, minced
4 cups Vegetable Stock (page 29), or water
1 teaspoon salt
½ teaspoon thyme
½ cup cornmeal
½ cup coarse polenta
1 cup corn kernels, canned or fresh
¼ cup olive oil
2 cups Basic Marinara Sauce (page 51)
Add the butter to the pressure cooker and sauté the onion until it begins to turn golden brown. Add the garlic and sauté for 1 minute more. Add the stock or water, salt, and thyme, and bring to a boil. Slowly add the cornmeal, coarse polenta, and corn, stirring so they will not clump.
Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and quick-release the pressure. Allow the polenta to cool and firm for at least 30 minutes.
When the polenta is firm, cut into 2½" squares, and remove from the pressure cooker. Add the olive oil to a sauté pan and fry the polenta squares until brown on both sides. Serve with Marinara Sauce.
Calories: 620 | Fat: 41g | Protein: 8g | Sodium: 2090mg | Carbohydrates: 56g | Fiber: 8g
Jazz up this dish by adding cooked vegetables to the polenta before you allow it to cool. Chopped and sautéed leeks are a nice addition, as well as fresh sautéed bell pepper.