Pan-Fried Polenta with Vegetable Salsa

Name: Pan-Fried Polenta with Vegetable Salsa
Cook time: 40 min
Total time: 40 min
Cuisine: European
Ingredients: dry polenta — 100 g; water — 500 ml; salt by taste; butter — 40 g; Parmesan or other aged cheese — 30 g; avocado, large — 1 pcs; lemon, small — 1/2 pcs; bell pepper, large — 1 pcs; english cucumber — 1 pcs; red onion, small — 1/2 pcs; chili pepper, small — 1/2 pcs; salt by taste; vegetable oil — 2 tbsp; butter — 30 g

40 minutes

Medium

Today I have a great recipe for a delicious vegetarian dish. It's polenta sautéed in butter and then garnished with avocado, roasted peppers, and cucumber. And a little feta for a salty highlight.

If this option doesn't seem nutritious enough for you, add some roasted or pan-fried chicken - I like the boneless thigh best. You can also add a couple of fried or poached eggs and turn this into a wonderful, hearty breakfast.

Breakfast Main Courses Vegetarian European cuisine

07.04.2025

Ingredients for 4 servings:

Polenta

Salsa

For Frying

vegetable oil
2 tbsp
butter
30 g

Recipe:

Cook the polenta.

Pour water into a pot and add salt to taste. Bring to a boil. Gradually add the polenta, stirring constantly with a spoon. Cook for 5 minutes, stirring constantly.

Add grated cheese and butter.

Stir and remove from heat. Transfer to a baking dish, making sure the polenta layer is about 1.5 cm thick.

Leave to cool.

When the polenta is completely cooled and set, remove from the dish, place on a cutting board, and cut it into serving pieces.

Make the salsa.

Peel and dice the avocado. Place in a bowl and sprinkle with lemon juice to prevent it from darkening.

Dice the peppers. Sauté over medium heat in vegetable oil until tender-crisp.

Transfer to a bowl. Add avocado, diced cucumber, finely chopped red onion, and chili pepper. Add salt to taste and toss to combine.

Heat a small amount of vegetable oil in a frying pan (I use a grill pan). Line with parchment paper and add a little butter. Cook the polenta on both sides over medium heat.

Transfer the finished polenta to a plate, top with the salsa and crumbled feta. I serve it with cilantro greens, but you can use any other herbs you like. Green basil would go great with this.

Enjoy!

This Pan-Fried Polenta with Vegetable Salsa recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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