Fried Polenta

5.0 (1 reviews)

2 cups polenta
1 cup sliced black olives
1/2 large onion, diced
2 Tbsp. diced garlic
1/2 cup diced red pepper
1/2 large tomato, diced
1/4 cup white wine
1/8 cup olive oil
1 1/2 Tbsp. balsamic vinegar
1 1/2 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. oregano

• Combine all the ingredients in a pot (a Teflon-coated pot is best, as polenta tends to stick, but an aluminum or stainless steel pot will work fine, too). Fill with water to 3 inches above the ingredients.
• Cook until the polenta is soft, approximately 45 minutes, stirring often to prevent lumping. Lay out the polenta on a baking pan and cool overnight.
• After the polenta has cooled and is firm, slice it into desired shapes (No Fish! Go Fish! uses rectangles about 5 inches long and 2 inches wide or small triangles) and fry them in olive oil.
• Serve over sautéed fresh spinach and garnish with fresh tomato sauce or pico de gallo.

Makes 6-8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind