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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Pan-Fried Polenta with Fresh Tomato-Bean Salsa
Yield: Makes 4 servings
Ingredients:
2-1/2
cups chopped plum tomatoes
1
cup canned white beans, rinsed and drained
1/4
cup chopped fresh basil leaves
1/2
teaspoon salt
1/2
teaspoon black pepper
2
tablespoons olive oil
1
(16-ounce) package prepared polenta, sliced into 1/4-inch-thick rounds
1/4
cup grated Parmesan cheese
Additional basil leaves for garnish
Preparation:
1.
Stir together tomatoes, beans, basil, salt and pepper. Let stand at room temperature 15 minutes to blend flavors.
2.
Heat 1 tablespoon olive oil in medium nonstick skillet over medium-high heat. Add half of polenta slices to skillet and cook about 4 minutes or until golden brown on both sides, turning once. Remove polenta from skillet. Repeat with remaining oil and polenta slices.
3.
Arrange polenta on serving plates. Top with tomato-bean mixture. Sprinkle with cheese and garnish with basil leaves.
This recipe appears in:
Italian
