Looking for a quick and light lunch? Try these seared polenta rounds with melted brie and sautéed mushrooms.
Place a couple of them over some salad greens with a side of juicy tomatoes.
You can find precooked polenta in a tubular shape wrapped in plastic, making it simple to slice into rounds.
1 precooked pack of polenta, sliced into 12 rounds (in a tubular shape)
Brie cheese, 12 small slices
1 cup mushrooms, chopped
1/2 cup onion, chopped
2 cloves garlic, chopped
3 cups arugula, divided amongst 3 plates
2 medium tomatoes, sliced and divided amongst 3 plates
2 tsp olive oil
2 sprigs fresh oregano (or 1 TBS dried)
– Heat olive oil on flat pan and add polenta rounds. Cook until golden brown, about 4-6 minutes each side. While the last side is cooking, place 1 slice of brie on each round and allow to melt.
– Meanwhile, heat remaining tsp. oil in saute pan and add veggies, oregano, salt and pepper. Saute until soft and fragrant.
– Place polenta rounds over salad greens and top with mushroom mixture.
1 cup salad greens, 3-4 tomato slices, 4 polenta rounds and 1/4-1/2 cup mushroom: Calories: 249 Fat: 13g Saturated Fat: 6g Carbohydrates: 25 g Fiber: 3g Protein: 10g Sodium: 293mg
Don’t like brie? I won’t hold it against you…but you can really use any cheese you like. Goat cheese would also be nice. Just be mindful of the different melting temperatures cheeses have. Soft cheeses – like brie, camembert, goat, etc. – have lower melting temps, while hard cheeses – like parmesan, manchego, etc. – have higher melting temps. Harder cheeses take longer to melt so turn your heat down when cooking the last side of your polenta rounds and cover your pan to trap heat and reduce cooking time.