Adapted from a recipe by Kelly Rossiter.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 4-6 servings
- 1 cup polenta
- 3 cups water (adjust according to directions on polenta package)
- 2 tablespoons extra virgin olive oil (for polenta)
- 1 pinch fine sea salt and freshly ground pepper, to taste
- 2 tablespoons extra-virgin olive oil (for sauce, and for topping)
- 2 onions, one diced and one very thinly sliced
- 3 zucchini, sliced
- 1 celery rib, sliced
- 4 tomatoes, diced
- 1 tablespoon tomato paste
- 1 can chickpeas, drained and rinsed
- 1 tablespoon mixed Italian herbs such as basil, oregano, rosemary, thyme, tarragon and sage
- 1 onion, very thinly sliced
- Preheat your oven to 350 degrees Fahrenheit. In a large pot, heat the water to a high simmer. Slowly add in the polenta, stirring constantly until it thickens. Add in the olive oil, salt and pepper to taste, and stir to combine. Pour the polenta into a greased loaf pan and place it in the oven to bake for 20-25 minutes or until cooked through.
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and cook until it is translucent, about 5 minutes. Add the celery and cook another 3 or 4 minutes. Add in the tomatoes and tomato paste, reduce the heat to low, and allow the mixture to simmer until the tomatoes are cooked through. Add the chickpeas and cook the mixture until the chickpeas are heated through.
- In a small skillet, heat the last tablespoon of olive oil over medium-high heat. Add the onions and saute them until they are golden brown. Remove them, and add the zucchini to the skillet. Allow them to crisp up on one side, then turn them and crisp them on the other side. Mix them with the onions and set aside.
- Add herbs to the simmering tomato-chickpea sauce, and add salt and pepper to taste.
- Slice the polenta and plate it. Spoon the sauce over the polenta, and top with the crispy onion and zucchini mixture. Serve and enjoy!
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