We love oven fried polenta as a side dish or even as an appetizer. I have some whole wheat polenta in our camper storage, but no oven. Let’s try.
Cook 160 grams of polenta, following the instructions of the package ( mine is a quick one). Add salt and some dried oregano to give the polenta already flavor. Once cooked, add a handful a grated parmesan. Mix and allow to cool down.
Chop and fry 1 red onion, 1 red chili and 4 garlic cloves in some oil. Add 1 medium sized chopped courgette, 250 grams of chopped mushrooms. Stir and fry. Add 1 can of cherry tomatoes after approximately 10 min. Add 1 table spoon of dried oregano and 1 cube of vegetable stock. Allow to simmer until all vegetables are al dente. Taste, add pepper and salt if needed.
Heat a little pan ( I only have a small one in the camper ). Spread some oil. Once hot, add half of the polenta ( as if you would make a thick large pancake). Bake 1 side. Turn the polenta on a plate. Bake the other side. I admit it was a rather messy procedure. Do the same with the other portion. I put the 2 portions on top of each other to reheat.
Serve the vegetables with the baked polenta. Not to easy as in the oven, but still a very tasty dish.
Doc V's Healthy Kitchen 