Polenta Medallions with Roasted Veg Matchsticks

This is a particularly awesome and easy (relatively) quick fix for dinner. Simple supper for a crowd.

prepared & packaged polenta (usually found in tight tube)
medley of matchsticked carrots, zucchini, parsnips, squash
1+ tbsp capers
desired mix of spices/herbs
goat cheese
olive oil and/or PAM
balsamic vinegar
salt and pepper

Preheat oven to 400 degrees.

In a mixing bowl or directly on a foiled baking pan, toss your skinny-sliced up veg sticks in olive oil. S&P. Maybe add a tiny shake of nutmeg and your fave herb of the moment (mine is thyme). Drizzle pan with a bit of balsamic vinegar.

Bake your veg for 30-40 minutes, periodically checking on them. Remove from the oven when smaller sticks are charring and curling (not a bad thing, lends a great snap of crunchy flavor in the mix).

Slice the polenta to a medium thickness.

PAM saucepan and cook medallions over a medium-low heat for around ten minutes (though maybe less if your slices thinner), until the polenta firms up more and begins to crisp (not unlike frying potatoes to perfection). Try not to move the polenta that much during this process because the pieces will lose some of their crisp.

Sprinkle the polenta with desired flavorings. I generally go with red pepper flakes and oregano. S&P. Turn medallions over carefully so as to not break them and let cook and crisp another several minutes. Turn pan down to low to keep warm.

A few minutes before the veg is done, PAM a large saucepan and fry your capers over a medium-high heat until their skins have cracked and become a bit brown and crispy.

When ready, carefully transfer the roasted medley (which sometimes by this point has melded together like a thatch roof/art piece)
to the caper saucepan. Taste-test for any necessary alterations and then toss to mix well and perhaps give the whole dish together a final crisping!

Sooo, runny-yolked eggs are freaking delicious with polenta, so I recommend perfecting this dish by adding some yolky 70 calories of protein goodness to the stack of crispy, aromatic roasted vegetables.

To avoid a mess, I generally volunteer someone to individually plate the veg and polenta just before handing it to me- in time for my just-cooked over-easy egg to land on top of that plate’s polenta medallions. And then the plate is whisked off by someone hungry and it’s onto the next quick egg. (If you know you’re one of those people who can cook more than two eggs in a pan all the time without stress or broken yolks, obvi go for it.)

If you’re looking for that extra dollop of luxury, go ahead and add a little pat of goat cheese as seen here. Honestly not necessary though.



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