Posted By Mary Freeland on January 26, 2011

Sometimes we all need to take it easy. But an easy meal doesn’t necessarily mean boring or even take-out. This week we bring you Tuscany meets Mexico in an easy weeknight meal that is a breeze to whip up but a big bang in the taste department.

Pan-fried Polenta with Avocado and Roasted Tomatoes

1 tube of pre-cooked Polenta
2 tablespoons olive oil
1 tablespoon butter
2 large Roma tomatoes
1 medium Haas avocado
¼ teaspoon red pepper flakes
¼ cup Asiago cheese (shredded)
6 leaves fresh basil
cracked black pepper & sea salt to taste

Slice tomato into ½ inch disks, toss with olive oil, salt black pepper and red pepper flakes. Place on a baking sheet and roast at 375 degrees until soft and caramelized 15-20 minutes. In a large skillet heat 1 tablespoon olive oil with butter on medium-high heat. Remove casing from Poltena and slice into ½ inch thick disks. Fry for 3-4 minutes per side, until just golden. Remove to rest on a paper towel. Place cheese atop warm disks to melt. Rough chop the basil. Slice avocado into thin slices. Place Polenta disks onto your serving dish and assemble by first layering on roasted tomato, then basil and top with avocado. If desired drizzle with oil before serving.

Categories: Italian Recipes
Tags: Italian, Italian Recipes