I sliced the premade polenta into 1/2-inch slices and grilled them on our stovetop grill. I then chopped up a bunch of veggies:
- sweet corn from a friend's farm
- garlic, green onions, yellow squash and zucchini from our crop share
- jalapeno from my mom's garden
- onion and tomatoes from the local store

These all were sauteed until tender. I then put a spoon of the topping on each polenta slice and topped with some pepperjack cheese.

Then they were broiled for 5 minutes and garnished with sliced green onion.

It was a light and tasty dish. The jalapeno helped spice it up a bit and the rest of the veggies made it more filling. This was our first time having and using polenta and it was a success! These would be great as little appetizers or as a main meal. We each ate 2 of them with a bit of leftover salads on the side.
Swankay!! Looks like it could be a fun appetizer!
ReplyDeleteI'm thinking for the vegan jello shots I could use agar powder instead of gelatin. I've never used it before...have you?
ReplyDeleteOh yum.. I make a "casserole" similar to this, but with homemade polenta in a 9 by 13 pan... and veggies on top.. I used to add cheese... now I'd do soycheese or cashew cheese...
ReplyDeleteI've made this for my cooking classes and people love it. I can't wait til fall when I will really start cooking again!!
i'm pretty sure that calabacitas means little pumpkins or little squashes. calabazas = pumpkin, squash or gourd; cita = diminutive ending.
ReplyDeleteCorn cuteness!
ReplyDeletelooks little and tasty
ReplyDelete:)
Teddy
More polenta madness... love it!
ReplyDeleteOkay - not sure what polenta is. Another term you'll have to fill me in on! They look good whatever it is!
ReplyDeleteLove You,
Mom