A warming lunch and dinner with incredible flavors and heartiness. Fried polenta cakes topped with Eggplant sauce, caramelized mushroom and onions with fresh basil.
Ingredients:
- 1 precooked tube of Polenta
- 1 tablespoon of Olive Oil, plus an additional 2 tsp
- Small yellow onion, sliced thin
- Baby Bella mushrooms, rinsed and dried.
- 2 tsp Balsamic Vinegar
- Salt & Pepper
- Fresh Basil, chopped
Directions:
- Rinse baby bella mushrooms and pat dry. Peel and thinly slice yellow onion. Place mushrooms and sliced onion into a skillet with 2 tsp of olive oil, 2 tsp of balsamic vinegar and salt & pepper to your liking. Cook on low to medium low heat for 20 minutes, stirring often, until caramelized. Once finished, remove from the skillet and place aside. Warm up a tablespoon of olive oil in a skillet. Slice the Polenta tube into circular slices. Gently place slices into skillet and cook each side for 4-5 minutes until lightly brown and crispy. Arrange half of the polenta slices on a platter. Top each polenta cake with a tablespoon of LivWell Roasted Eggplant & Basil Sauce. Then top the sauce with caramelized onion and mushrooms. Take the rest of the polenta cakes and top off each tower and finish off with fresh basil. Serve & Enjoy!
*(serving each one on a piece of parchment paper is handy! Could also use cupcake liners but then can't see their beauty.)
