Polenta Bruschetta and Meal Planning

Polenta Bruschetta

I hope you all had a great weekend! I know after my last post you are all waiting in suspense to find out the results of my foot’s xray and I am happy to say that I do not have a fracture and am half way through my rest period!  It was actually a good weekend to skip the long group run as it was chilly, rainy and the kids had early soccer games. I am so curious if I will feel ready to run at the end of this week. I guess we will see!?

So the recipe for today- polenta bruschetta. I’ll have to admit I am pretty indifferent about polenta. I have had it before where I loved it, but more times than not it just doesn’t do much for me. I tend to always keep a tube of it in the pantry even though I don’t cook with it often.

PolentaBruschetta-1

I thought a bruschetta-type topping would be great on the polenta rounds.  Nothing too crazy, just good simple clean flavors. It was great. I would totally make this again. This vegan, gluten-free dish could be served alongside a big salad for a vegetarian meal or as a side along some grilled chicken. It’s a lower carbohydrate choice for a side dish as it has 15 grams per serving (approximately 3-4 round pieces).

Polenta Bruschetta

I just pan fried the polenta rounds in a little olive oil, then made the tomato topping afterwards in the same skillet. Easy and yummy!

I am back to meal planning. I have to laugh at myself because I basically can’t go grocery shopping without a meal plan. My husband always suggests we “run in” after church to get groceries and I explain to him that if the meal plan is not done, I will not go shopping. It’s just a mess if I do.

Sunday 

Giant Salad with assorted veggies, roasted chicken and gorgonzola

Monday

Pesto Veggie Paninis, Baked Butternut Squash Fries

Tuesday

Chicken Fajitas, Crockpot Black Beans

Wednesday

Leftovers

Thursday

Chicken Lettuce Wraps (knock-off PF Changs recipe)

Friday or Saturday

Taco Salad

 

I might switch days around but this is the plan for now! I’d love to hear what YOU’RE having. Just leave your plan in the comment section!

Hope you all have a great week and you have until 12pm central standard time today to enter the giveaway for a Bestowed Box!

PolentaBruschetta-1-6

Polenta Bruschetta
 
Serves: 2-4 servings (~7-8 pieces)
Ingredients
  • ½ tube (18 ounce) pre-cooked organic polenta, cut into ¼ to ½ inch thick slices
  • 4 teaspoons olive oil, divided
  • 1½ cup grape tomatoes
  • 2 cloves garlic, minced
  • 2 Tablespoons minced shallot
  • salt and pepper
  • ⅓ cup fresh basil leaves
  • balsamic vinegar
Instructions
  1. Heat nonstick skillet on medium-low. Add 1 teaspoon olive oil. Add polenta to pan and cook for 5 minutes on one side, flip and cook additional 4-5 minutes.
  2. Remove polenta to a paper towel-lined plate. Place skillet back on the burner, add another teaspoon of oil, turn skillet down to low heat, add whole grape tomatoes and saute for ~5-6 minutes or until tomatoes start to soften.
  3. Add minced shallots and garlic and saute an additional 2 minutes. Season lightly with salt and pepper. Remove from heat and let tomatoes sit in hot pan for another couple minutes until most have softened and lost their firm shape.
  4. Transfer tomato mixture to a bowl, stir in 2 teaspoons olive oil and chopped basil. Spoon tomato mixture evenly over polenta rounds. Drizzle with balsamic vinegar to finish and serve warm.
Notes
Double the recipe to use the whole package of polenta. Whole package yields 14-16 slices of polenta.

 

Question: Are you a fan of polenta? What’s your favorite way to prepare it? What’s on your meal plan this week?

Get More Updates!

Sign up to get exclusive updates & tips!

Comments

  1. says

    That looks delicious! I don’t know why but there’s something about polenta that has always intimidated me. I think that I’m scared I would end up with a big gooey, clumpy mess!! But this looks great and super simple. I’ve always seen the polenta rounds but wasn’t sure how to use it. PS – so glad to hear you don’t have a fracture in your foot!
    Christine @ Love, Life, Surf recently posted..Best RunMy Profile

    • Melanie Flinn, MS, RD says

      Thank you Christine! I know what you mean. I think I have avoided it because I don’t love the creamy porridge kind as much. You might prefer this preparation more as well!

    • Melanie Flinn, MS, RD says

      When it’s like this and you pan fry it you can get a nice crust on it and it’s nice and soft on the inside. If you make it from scratch, it’s more like a porridge. Takes a little getting used to in my opinion!

    • Melanie Flinn, MS, RD says

      Haha, did you grow up eating more of the porridge kind or both? It’s funny how different they taste with the different preparations.

    • Melanie Flinn, MS, RD says

      Let me know if you try it! If you cook it from scratch it’s more like a porridge. I need to experiment more with that form.

  2. says

    I would make it if I could! That looks delish!

    Hubs is out of town and I am overly busy, which is painfully obvious by my meal plan! Switching up my job means that I will be working extra for a while while I make the transition. Hopefully I will be working less in the end!

    Sunday: Your fab black bean burgers
    Monday: Grilled cheese, vegan style with fruit and a side of tomatoes
    Tuesday: Leftover black bean burgers
    Wednesday: Veggie burger patty with avocados and tomatoes, gf chicken nuggets for kids.
    Thursday: Gretchen is making a Forks Over Knives pasta primavera…thankfully, I will have ONE real meal this week!
    Brittany Smith recently posted..Homemade Lara Bars and an Update.My Profile

    • Melanie Flinn, MS, RD says

      A new job or just different classes? The ONLY thing I like when Toby is gone is that I don’t feel obligated to make nice meals. They kids are so easy to cook for! Hope you have a good week!

  3. Gretchen says

    Those look great! I will have to try them. I have loved polenta sometimes and others times it was just kind of blah. I have always looked at the tubes and thought about getting one. I need to work it in a meal plan. This week is busy, the kids have a lot of extracurriculars. Greg is gearing up for trial and I am studipyibg for my ACE GFI test ( was supposed to take Friday but it was cancelled so Fridays post was timely for me). Her are our plans
    Sunday- salad bar
    Mon- eggs for the kid salad for me ( Greg is out of town)
    Tues- sandwich wraps
    Wed-stuffed peppers
    Thurs- the forks over knives pasta primavera
    Fri- pizza maybe
    Sat- leftovers or smoothies and homemade bread in the bread machine if we don’t have enough must go.

  4. says

    I love polenta – especially when its cut then and pan fried. It gets so crispy on the outside but still nice and creamy on the inside. Perfect!

    As for meal planning I usually always do it. If not I have so many random things in the fridge yet nothing to actually construct a meal. It’s horrible!
    Maria Tadic recently posted..Not My Mama’s BroccoliMy Profile

    • Melanie Flinn, MS, RD says

      Haha, thank you Ari! I know I don’t know how I missed yours either, even though we are in the same FitFluential family. ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge