Pan-Seared Polenta with Spicy Tomato-Basil Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

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This elegant pan-seared polenta with spicy tomato-basil sauce is a wonderful addition to your vegan repertoire. The polenta is slow-baked in the oven to achieve a perfectly smooth, creamy texture before being cooled and sliced into uniform squares. Once fried, these squares develop a satisfyingly crisp, golden exterior that contrasts beautifully with the soft centre, providing a sophisticated alternative to traditional pasta or rice dishes.

Ideal as a hearty main course or a stylish starter, this Mediterranean-inspired recipe is packed with savoury flavour and aromatic herbs. The spicy tomato-basil sauce offers a vibrant kick that cuts through the richness of the coarse cornmeal. For the best result, serve these golden squares immediately while warm, perhaps alongside a simple green salad for a light yet comforting homemade meal.

Ingredients for Pan-Seared Polenta with Spicy Tomato-Basil Sauce

1925ml water
5 tablespoons (or more) olive oil, divided
2 כפיות מלח
475ml polenta (coarse cornmeal)*
1/4 teaspoons freshly ground
Spicy Tomato-Basil Sauce
Fresh basil sprigs (for garnish
אופציונלי)

How to make Pan-Seared Polenta with Spicy Tomato-Basil Sauce

Preheat oven to 177°C. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 1925ml water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.

Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.

Preheat oven to 163°C. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to colour, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.

Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.

Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.

A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavours and vanilla notes.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.