Italian Polenta Rounds Recipe
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This clean eating Italian Polenta Rounds recipe is great for a simple breakfast any day of the week!
So a while back, I was talking to my Facebook followers about how this plant-based eating plan is going for me. I mentioned how much better I’m feeling, how I’m losing weight and how my blood sugars are coming back into normal ranges.
But another thing I talked about was the fact that I’m keeping a list of foods that DON’T agree with me. I’m keeping my foods very basic so I can tell which foods I react to, and then writing them down so I remember to avoid them if I do react.
One of the things I reacted to was corn. Yep, you guessed it, this recipe right here. Not that there’s anything wrong with the recipe, I just found out the hard way my body does not tolerate corn. So this will be the last corn recipe I post for a while. At least it was yummy!!
For this recipe, you need to purchase organic polenta in log form. I get mine at trader joe’s in the same aisle as the pasta. It’s totally affordable and one log will give you a full meal or two depending on how many people you are cooking for. It’s good stuff and easy on the wallet.
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Italian Polenta Rounds Recipe Card
Italian Polenta Rounds
Ingredients
- 8 slices polenta (log shaped, 1/2 inch thick slices)
- 2 tsp. garlic powder
- 1 tbsp. olive oil
- ¼ cup sun dried tomatoes (in oil, drained, chopped fine)
- ½ cup basil (fresh, chopped)
Instructions
- Cut the polenta into ½ inch thick slices.
- Warm the oil in the pan and place the sliced polenta rounds in the pan.
- Sprinkle with garlic and cook evenly on both sides until each side has a bit of crunchiness to it. (about 10 minutes each side).
- Transfer the rounds to a plate and top with the chopped sun dried tomatoes and fresh basil.
- Season with salt if desired and serve.
Notes
Nutrition
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I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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