Pan-Seared Polenta with Roasted Vegetables Recipe

Pan-Seared Polenta with Roasted Vegetables Recipe

  • 1 (24 ounce) package precooked, heat-and-serve polenta
  • 1 tablespoon extra virgin olive oil
  • 1 (10.5 ounce) container BUITONI® Refrigerated Classic Bruschetta
  • 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
  • 24 fresh oregano leaves (optional)
  1. Slice polenta into twelve 1/2-inch-thick slices. Cut each slice into half circles to make 24 pieces.
  2. Heat oil in large skillet over medium-high heat. Add polenta pieces; cook for 3 to 4 minutes or until light golden brown. Turn polenta pieces over; reduce heat to low. Top each piece with 1 heaping teaspoon bruschetta and 1/2 teaspoon cheese. Cover; cook for 1 minute or until cheese begins to melt.
  3. Arrange on serving platter or individual plates. Top with oregano leaves.
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