Polenta is sliced into rounds and browned on the stove. Edamame, bell pepper, zucchini and tomatoes are seasoned with oregano and basil to top these corn discs, for an Italian spin on southern grits. This recipe comes to use from Janet of Mosiac Kitchen.
- 2 tablespoons olive oil, divided
- 1/4 onion, thinly sliced
- 1/4 bell pepper, thin sliced
- 1 small zucchini, sliced into sticks
- 1 cup frozen, shelled edamame
- 1 15 ounce can chopped tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 18 ounce chub polenta
Place 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the bell pepper and zucchini and cook for 5 minutes, or until soft. Add the edamame and tomatoes. Season with the oregano and basil, reduce heat to simmer and cook for about 15 minutes, or until the edamame is cooked through and hot.
Slice the polenta into 3/4 inch rounds. Place the remaining tablespoon olive oil in a separate skillet over medium heat. Add the polenta rounds to the skillet and cook 7 minutes on each side, or until lightly browned.
Place 2-3 slices of browned polenta on 4 plates. Top with equal portions of the edamame zucchini mixture and enjoy!