Polenta Disks with Roasted Vegetables in Marinara Sauce

When I had Polenta with Mexican Toppings and Salad ,  I was hooked on this yummy creamy buttery spread. So this time I made it and roll it and freeze it and when it was time for diner, cut it in disk, glazed it with olive oil , salt and pepper and grill it and top it with marinara sauce with roasted vegetables in it and diner is done in no time. This is just perfect for my weeknights when I come home at 7:15 and kids bed time is 8:30, I have to cook and put them in bed so I can spend some time with them. Usually I am done by 8 and we all eating at that time so half hour is good family time on dining table and then to the kids room for half an hour. This was done in 20 minutes with the help of my hubby, by the time I cooked vegetables in sauce , he grill the disk and we are off to dining table to enjoy.

Ingredients

12 polenta disks

2 carrot chopped

1 onion chopped

2-3 cloves of chopped garlic

¼ cup chopped zucchini

Few florets of Broccoli

¼ cup Yam chopped

1 Green and red capsicum each chopped

½ jar of Bertolli Marinara sauce

Salt and pepper to taste

As per taste red pepper flakes

2 tbsp. olive oil

Parmesan or any hard cheese

Method:

From the roll of polenta, cut it in 3/4 “ thick disk.

Heat a flat pan , add olive oil and when its hot grill the disk, season it both sides and keep it aside.

In other pan, add olive oil, add garlic and sauté for a minute, add yam, carrot first and cook it , when its ¼ done, add capsicum , onion, broccoli, zucchini, salt and pepper and cook for a minute.

Add marinara sauce and cook it on medium to slow flame so everything cook nicely and know each other.

At the time of serving , heat up grill again, put the disk on , spread cheese and melt the cheese and then take those disk on plate, generously take sauce with vegetables and sprinkle more pepper or red chili flakes and Parmesan cheese and enjoy. 

Hearth and soul blog hop; June last week - Zesty South Indian Kitchen