Seared Polenta with Spicy Tomato Sauce

  • 3 T. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper
  • 1/4 tsp. Italian herbs
  • 1 tube prepared polenta, sliced into 12 slices
  • 2 T. finely diced onion
  • 1 tsp. crushed red pepper flakes
  • 1 (14.5 oz.) can petite diced tomatoes
  • Salt and pepper to taste
  • Goat cheese (optional)

In a custard cup or other small bowl, combine the olive oil, salt, black pepper, red pepper and Italian herbs. Brush the oil mixture on the polenta slices and set aside. Reserve the remaining oil.

In a saucepan, heat the remaining oil over medium heat. Saute the onion until golden. Add the crushed red pepper flakes and undrained tomatoes and cook for 10-15 minutes over medium heat until the sauce is thickened and bubbly. Season to taste with the salt and pepper.

Meanwhile, heat a skillet over medium high heat. Add the polenta slices and cook for 2-3 minutes per side, searing until they are a golden color.

To serve, spoon some of the sauce into the bottom of a shallow serving dish. Arrange 3 slices of polenta over the sauce and, if desired, crumble some goat cheese over the top before serving.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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