Polenta Bruschetta and Meal Planning
If you want to add more Mediterranean recipes to your recipe box, Polenta Bruschettan and Meal Planning might be a recipe you should try. This recipe makes 4 servings with 539 calories, 12g of protein, and 6g of fat each. For $2.08 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 97 people were impressed by this recipe. A mixture of shallot, fresh basil leaves, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Nutritious Eats. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 70%. Try Paleo Meal Planning for the week, Paleo Meal Planning: Week 20, and Paleo Meal Planning: Week 19 for similar recipes.
Servings: 4
Ingredients:
balsamic vinegar
1/3 cup fresh basil leaves
2 cloves garlic, minced
1 1/2 cup grape tomatoes
4 teaspoons olive oil, divided
1/2 tube (18 ounce) pre-cooked organic polenta, cut into 1/4 to 1/2 inch thick slices
salt and pepper
2 Tablespoons minced shallot
Equipment:
frying pan
paper towels
bowl
Cooking instruction summary:
Heat nonstick skillet on medium-low. Add 1 teaspoon olive oil. Add polenta to pan and cook for 5 minutes on one side, flip and cook additional 4-5 minutes. Remove polenta to a paper towel-lined plate. Place skillet back on the burner, add another teaspoon of oil, turn skillet down to low heat, add whole grape tomatoes and saute for ~5-6 minutes or until tomatoes start to soften. Add minced shallots and garlic and saute an additional 2 minutes. Season lightly with salt and pepper. Remove from heat and let tomatoes sit in hot pan for another couple minutes until most have softened and lost their firm shape.Transfer tomato mixture to a bowl, stir in 2 teaspoons olive oil and chopped basil. Spoon tomato mixture evenly over polenta rounds. Drizzle with balsamic vinegar to finish and serve warm.
Step by step:
1. Heat nonstick skillet on medium-low.
2. Add 1 teaspoon olive oil.
3. Add polenta to pan and cook for 5 minutes on one side, flip and cook additional 4-5 minutes.
4. Remove polenta to a paper towel-lined plate.
5. Place skillet back on the burner, add another teaspoon of oil, turn skillet down to low heat, add whole grape tomatoes and saute for ~5-6 minutes or until tomatoes start to soften.
6. Add minced shallots and garlic and saute an additional 2 minutes. Season lightly with salt and pepper.
7. Remove from heat and let tomatoes sit in hot pan for another couple minutes until most have softened and lost their firm shape.
8. Transfer tomato mixture to a bowl, stir in 2 teaspoons olive oil and chopped basil. Spoon tomato mixture evenly over polenta rounds.
9. Drizzle with balsamic vinegar to finish and serve warm.
Nutrition Information:
covered percent of daily need
