Polenta Slices with Loaded Marinara

Polenta cravings…

I know this is a strange thing to crave. Why would anyone crave polenta? I have always gotten migraines from corn. They were terrible in college!

Since I changed my diet, I am really feeling the effects when I do venture back into the land of dairy! Therefore, maybe dairy was giving me the headaches. It is possible! If it is true, can I actually tolerate corn? Maybe I was wrong when keeping my food journal all those years ago about what really made me feel bad.

After not doing much cooking the past two weeks due to vacation and then a week without the kids around, I decided it was time to try something new. In addition, I wanted polenta!

I researched a ton of recipes over the weekend on what to do with polenta. I wanted to try the kind that comes in a tube first, so I picked up a couple at Trader Joe’s and set them aside.

Monday evening Travis cooked chicken for the girls, so I was on my own! Polenta time! I made a pretty quick and yummy meal with what I had in the fridge and pantry and I did not get a headache! Now, I am not going to chow down on an ear of corn, but polenta seems to be my friend.


Here is what I did:

1 tube polenta

1 medium zucchini quartered into bite sized pieces

1 onion chopped

1 red bell pepper chopped small

5 cloves of garlic chopped

1 tsp Italian seasoning

½ jar marinara (I used one from Trader Joes)

2 tbs capers

¼ cup chopped Kalamata olives

2 tbs olive oil

Olive or avocado oil cooking spray

  1. Preheat oven to 475. Slice the polenta into ½” rounds. Spray a cookie sheet with oil. Place the rounds on the cookie sheet and spray the tops as well. Cook for 15 minutes. Flip and cook for another 15 minutes. The polenta will become just a little crisp and brown.
  2. While the polenta is cooking, you can start the sauce. Add the olive oil to a large skillet. Add the onion and garlic and cook soft. Maybe 5-6 minutes.
  3. Add the zucchini, Italian seasoning, and red bell pepper. Cook until they soften. I cooked this about 6-8 minutes.
  4. Add the capers, olives, and marinara. Cook until warm and bubbly.
  5. Place 2-3 polenta rounds on a plate and top with the sauce!







One Comment Add yours

  1. mistimaan says:

    Nice recipe


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