Faith Middleton's Food Schmooze

Vegetarian Polenta Skillet

Coursebreakfast, Main course

Servings

4-6people

Servings

4-6people

Ingredients

butteror olive oil, for the baking sheet
1recipe Cheesy Polenta(see below)
3tablespoons unsalted butter
1small zucchiniquartered and cut into 1/4-inch pieces (about 2 cups)
1small yellow squashquartered and cut into 1/4-inch pieces (about 2 cups)
1cup chopped red onion
1cup chopped red bell pepper
3/4teaspoon kosher saltplus more as needed
1/4teaspoon coarsely ground black pepperplus more as needed
1cup Romesco Sauce(see link to recipe in the Simply Scratch Tip)
4ounces sharp Vermont cheddar cheesegrated
Fresh parsley or basil leavestorn, for garnish
4-6 large eggsfor serving (optional)

For the Cheesy Polenta

1cup coarse yellow corn grits(or polenta)
3/4teaspoon kosher salt
2cups whole milk
1cups chicken broth
1cup grated Vermont cheddar cheese
1/4teaspoon coarsely ground black pepper

Instructions

Make the Cheesy Polenta

Measure the corn grits and add the salt to the measuring cup.
In a medium saucepan, bring the milk and broth to a boil.
Watch carefully, because it will start to boil quickly. Whisk in the corn grits and salt; keep whisking until the corn grits have absorbed all the liquid. Add the cheese and pepper. Stir until smooth and serve immediately.

Make the Vegetarian Polenta Skillet

Line an 8 by 11-inch rimmed baking sheet with aluminum foil and lightly grease the foil with butter or olive oil. Prepare the polenta as directed on page 199, but omit the cheddar cheese. Immediately pour the polenta into the prepared pan. With a spatula, spread it evenly and let it sit for 25 minutes, then invert the pan onto a cutting board. Peel off the foil and cut the polenta into 1-inch cubes. Set aside.
Position the oven rack in the top portion of oven, crack the door, and heat the broiler on high.
Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet over medium-high heat. Add the zucchini, yellow squash, onion, and bell pepper and season with the salt and pepper.
Toss to coat the vegetables in the butter and then spread in an even layer. Let the vegetables cook undisturbed for 3 to 4 minutes, or until they start to turn a deep golden color. Stir and continue to cook until tender but still firm, 6 to 8 minutes more.
Transfer the vegetables to a medium bowl and stir in the romesco sauce (see Simply Scratch Tip for a link to the recipe).
Melt the remaining 1 tablespoon butter in the now empty skillet. Arrange the polenta cubes in an even layer in the skillet. Spoon the vegetable mixture over the top. Sprinkle with the grated cheddar and slide the skillet under the broiler for 2 to 4 minutes, or until the cheese is completely melted and lightly golden brown.
Season with pepper and sprinkle with fresh parsley or basil.
If desired, while the polenta is in the oven, heat a little olive oil or bacon fat in a skillet over medium heat. Crack in a few eggs at a time, sprinkle with salt and pepper, and cook until the whites are set. Flip and cook for a few seconds, depending on how you prefer your yolks.
Serve immediately as is, or spoon onto plates and top with a fried egg.

Recipe Notes

SIMPLY SCRATCH TIP

To save time, I make my romesco sauce a few days in advance and keep it in the fridge until the morning of. Then I just pull it out when I start making the polenta, to take the chill off. Making the sauce in advance cuts down the prep time for this recipe immensely.