Sarah Willis

Custom Yoga Fitness

Polenta 'Plosion

We are calling this recipe "polenta 'plosion," as it conveys the feel of the dish, and our affinity for alliteration . . . 'plosion, is an abbreviation of 'explosion,' but it sounds a little dirty, doesn't it? The herb crust on the polenta really makes the dish by creating the best layering of flavors. Then the goat cheese and the braised tomato and vegetable topping with the fresh herbs and the nuttiness of the pine nuts - fuhgeddaboudit! It's easy to make, too. Polenta is also much healthier than wheat-based pasta, and very economical. This is truly the greatest dish to come about in a while. Ingredients:

  • 1 package polenta in a round
  • dry spice rub - rosemary, oregano, thyme, sage
  • 1 28 oz can of whole tomoatoes, strain out juice and just use tomatoes
  • 1/2 an onion, diced
  • 4 cloves garlic, diced
  • 1 whole red pepper, diced
  • 3 cups sliced mushrooms
  • 1/3 cup pitted kalamata olives
  • 1 cup vegetable broth
  • 4 oz goat cheese
  • chopped parsley & torn basil leaves
  • 3 tablespoons toasted pine nuts
  • 4 tablespoons olive oil
  • grated parmesan


  1. toast pine nuts in a toaster oven on medium/low heat for 5 minutes. shake the nuts around and toast for 2 minutes longer
  2. mortar & pestle the dry spices to mix together and break down the rosemary needles , remove any sharp bits
  3. slice the polenta in 1/2 inch rounds and coat with dry spice mixture
  4. heat 2 tablespoons olive oil
  5. brown onion & garlic
  6. add peppers and cook for a minute
  7. add mushroom and cook water out of them
  8. add strained tomatoes and break up a bit with wooden spoon
  9. add olives & veg broth and simmer on low for a few minutes , then put sauce in a bowl and set aside
  10. fry herb-coated polenta rounds (preferably in a good no-stick pan) on medium / high heat until golden brown on each side (around 5 minutes on each side)
  11. plate the polenta rounds, top with crumbled goat cheese, then the sauce,
  12. sprinkle over with pine nuts, fresh herbs, parmesan, salt & pepper