Recipe of the Week

It's time to share your favorite recipe from the week! Please link up your post below. Only posts that have a recipe will be accepted, this is not a regular blog hop! Please be sure to include a Recipe of the Week button in your post! The link up will close Tuesday night.

This week's recipe is from the cookbook Quick Vegetarian Main Dishes by The Pampered Chef company (I am an independent consultant for them). I was really excited to get this cookbook because I am always looking for new vegetarian recipe ideas, since we eat mostly vegetarian at home (with the exception of the occasional fish and very rarely chicken). This recipe is very simple to make. I will tell you that there was a split on who liked it. I did, hubby did not. I'm still trying to work on his taste buds, haha.

Pan-fried Polenta with Vegetable Marinara
Coating and Polenta
2 TB all purpose flour
1/8 tsp. coarsely ground black pepper
1 egg
1 oz Parmesan cheese, grated (about 1/4 cup)
1/4 cup dry bread crumbs
1 1lb tube of prepared polenta (you can get this at specialty food stores or health food stores).
2 TB olive oil
2 TB butter


Vegetable Marinara
1 Tb olive oil
1 medium zucchini
8 oz. sliced mushrooms
1 cup marinara sauce (I left this ingredient out for mine, didn't feel like having it with this that day). 


1. For coating, combine flour and black pepper in a coating tray. Lightly beat egg in a second tray. Grate cheese and combine cheese and bread crumbs in a 3rd tray. 
2. To coat the polenta, slice ends off and discard. Slice into 8 3/4inch thick rounds. Lightly dredge rounds in flour mixture, shaking off excess; dip into egg and then into bread crumb mixture. Set aside. 
3. For marinara, add oil and heat over medium heat in a saucepan (1-3 minutes) or until shimmering. Dice zucchini and mushrooms. Add them to the saucepan and cook 3-5 minutes or until they are tender. Stir in marinara sauce and simmer for 5 minutes. 
4. Meanwhile, to finish the polenta, place oil and butter into a skillet; heat over medium heat 1-3 minutes or until butter is foamy. Add polenta rounds and cook 1-2 minutes on each side or until golden brown. Remove from skillet and place onto a paper towel to drain off the extra oil. 
5. To serve, spoon marinara over polenta and top with additional grated Parmesan cheese, if desired. 

Here is a picture from when I tried this last week. I also made risotto with it, so that is the rice mixture on the front of the plate. I really liked this recipe, however I need to try and win my husband over to liking polenta, the jury is still out on that one. :) 

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