Crispy Polenta With Arrabbiata and Parmesan
Enjoy restaurant-style Italian dining right at home with golden, pan-fried polenta smothered in a fiery arrabbiata sauce. It’s perfect for an appetizer or side dish.
4 Serving(s)
Ingredients
- 1 (16 oz.) pkg. prepared Italian polenta, 1/2-inch-thick slices
- 1/4 cup Culinaria Italian Table Sicilia extra-virgin olive oil
- 2 cup Culinaria Italian Table Hot & Spicy arrabbiata pasta sauce
- 1/4 cup Schnucks shredded Parmesan cheese
- 1/4 cup fresh basil, for garnish
Instructions
- In a large skillet over medium-high, heat oil. Working in batches as needed, add polenta in a single layer. Cook until golden brown and crisp, 3–4 minutes per side. Transfer to a paper towel–lined plate. Season with salt and pepper, if desired.
- Reduce heat to medium. Add pasta sauce to skillet and cook, stirring occasionally, until heated through and just beginning to bubble, 2–3 minutes.
- Divide polenta among plates. Top with sauce, sprinkle with Parmesan and garnish with basil. Serve immediately.
Nutrition Facts
309 Calories Per ServingFat: 18gSaturated Fat: 4gCholesterol: 9mgSodium: 642mgCarbohydrates: 31gFiber: 3gSugars: 6gProtein: 8gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe