Pan Crisp Polenta Squares


This recipe is wonderful as holiday pupu or nice main course paired with a crisp green salad and sparkling beverage.

1 hr 30 min
4 to 6 servings


1 1/2 cup
2 Tbsp
olive oil
1/4 cup
onions, chopped
1 to 2 clove
garlic (minced)
1 tsp
Italian seasoning
1/8 tsp
pepper or chili flakes
1/2 tsp
2 cup
assorted vegetables (sliced thin)
2 cup
fresh spinach
2 cup
fresh marinara sauce
1/4 cup
kalamata or black olives
1/4 cup
fresh basil (julienned)
Parmesan cheese (optional)
Prep Time:
45 min
Cooking Time:
45 min
Total Time:
1 hr 30 min


Prepare polenta according to the package instructions. Pour warm polenta over parchment lined baking sheet to a 1" thickness; smoothing top flat with a spatula. Let cool.

In a medium-large skillet, sauté onions in olive oil until soft; add in the garlic, Italian seasoning, pepper or chili flakes and salt and cook for a few minutes. Then add in your desired vegetables, sauté til crisp tender, about 3 to 5 minutes. Remove from the pan.

Add in the spinach and cook until wilted. Cool then squeeze out the excess liquid and chop.

In medium pot heat marinara sauce to a slow simmer and reduce to thicken; about 10 minutes.

Slice polenta into large squares and pan fry on both sides (non stick or cast iron works well) until lightly browned and crisp. Place on a parchment lined baking sheet.

Pour marinara sauce over polenta squares then top with spinach and sautéed vegetables. Add olives, fresh basil and Parmesan if using. Bake at 350° for 20 minutes or until just heated through.