Crispy Parmesan Polenta with No-Fuss Sheet Pan Roasted Vegetables
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Crispy Parmesan Polenta with No-Fuss Sheet Pan Roasted Vegetables
Category
Appetizers
Author:
Submitted by Audrey Burritt
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Ingredients
Ingredients
- 1 tube cooked polenta, sliced 1/2" thick
- 1/2 cup SELECT Robust olive oil, divided
- 2 ounces freshly grated parmesan
- 1 pint small tomatoes
- 2 cups flavorful vegetables (we used fennel, leek, onion) rough chopped
- 4 cloves garlic, peeled & smashed
- 1 tablespoon Tuscan spice blend
- Salt and freshly ground pepper, to taste
- Optional: White truffle oil and freshly grated parmesan, to finish
Directions
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper and layer your tomatoes, garlic cloves, and vegetables evenly on the tray. Drizzle with 2 tablespoons olive oil, season with Tuscan spice blend, and toss to combine.
- Roast vegetables for 15-20 minutes, or until tomatoes are bursting and vegetables are fork-tender. While your vegetables roast, heat remaining oil in a large, flat bottomed pan on medium-high heat until it shimmers. Season your polenta rounds with salt and pepper, and fry in the hot oil until golden brown, approximately 6 minutes per side. For the last minute of frying, top the rounds with parmesan.
- Remove your vegetables from the oven and smash with tongs while you mix. Optional: put 1/2 cup of the roasted vegetable mixture in a food processor, blend until smooth, and return to the roasted vegetable mix. Serve roasted vegetable mix alongside crispy parmesan polenta rounds, or on top of them as an appetizer. Optional: finish with a few drops of white truffle oil and more parmesan.
Recipe Note
Any flavorful vegetables will work in this versatile recipe. Try roasted peppers, capers, or olives if you have them. Drizzle your tomatoes, garlic, and vegetables with Peperoncino Garlic olive oil if you're looking for a little heat.