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Crispy Parmesan Polenta with No-Fuss Sheet Pan Roasted Vegetables
Crispy Parmesan Polenta with No-Fuss Sheet Pan Roasted Vegetables
Submitted by Audrey Burritt
Appetizers
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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.
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