Crispy Italian Polenta

Main Dishes

By Denise Bowles — last modified Oct 07

Slices of Polenta (Corn Meal) served with a Chunky Tomato Sauce

Serves
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Prep time
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Cook time
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Ingredients

  • 1 tube polenta
  • 2 cans diced tomatoes
  • ½ cup fresh basil
  • ½ teaspoon garlic salt
  • ½ teaspoon black pepper
  • 1 tablespoon garlic
  • 3 zucchini or other squash, diced

Instructions

  1. Slice the polenta into 8 even slices and brown in a nonstick frying pan.
  2. Sprinkle the garlic salt and black pepper over the cooking polenta.
  3. In a separate pan, combine the tomatoes, basil, garlic, and squash. Cook until the squash is tender.
  4. When the polenta is crisp, place it on plates and spoon the tomato sauce over it.

Source: NuSci legacy recipe archive. External reference: Denise Bowles