ITALIAN POLENTA - 2 recipes for under $5.00

Ingredients

• 1 tube Polenta (pre‑cooked tube) (Slice into 1/2‑inch rounds)
• 2 Tbsp Olive Oil (Extra‑virgin recommended)
• 1 tsp Fresh Ginger (Grated)
• 2 Tbsp Teriyaki Sauce (Store‑bought)
• 2 cups Mixed Vegetables (Carrot, bell pepper, broccoli florets, snap peas – chopped bite‑size)
• 2 cloves Garlic (Minced)
• 2 Tbsp Parmesan Cheese (Freshly grated)
• 4 spears Asparagus (Trimmed, optional for topping)
• 2 Tbsp Marinara Sauce (Store‑bought)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Chop the mixed vegetables into bite‑size pieces, mince the garlic, grate the ginger, and slice the polenta tube into 1/2‑inch rounds.

   Time: PT10M

2. Heat Oil

   Add olive oil to the skillet and heat over medium‑high heat until shimmering.

   Time: PT2M

3. Sauté Vegetables

   Add the mixed vegetables, garlic, and grated ginger to the skillet. Stir‑fry for 3–4 minutes until the veggies are crisp‑tender.

   Time: PT4M

4. Add Teriyaki

   Stir in the teriyaki sauce, coating the vegetables evenly. Cook for another 30 seconds.

   Time: PT1M

5. Cook Polenta

   Place the polenta rounds into the skillet beside the veggies. Cook 3–4 minutes per side until golden brown and slightly crisp.

   Time: PT5M

6. Optional Garlic‑Parmesan Grilled Polenta

   In a separate grill pan, brush polenta slices with a mixture of olive oil, minced garlic, and grated Parmesan. Grill 2–3 minutes per side, add asparagus spears, and finish with a drizzle of marinara sauce.

   Time: PT5M

7. Serve

   Transfer the polenta and vegetables to plates, sprinkle extra Parmesan if desired, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

5g