Tartine di Polenta

Tartine di Polenta is a delightful vegan Italian appetizer featuring creamy polenta topped with a medley of sautéed seasonal vegetables and fresh herbs. This dish offers a rustic yet elegant presentation, perfect for sharing or as a starter for any meal.

Ingredients

• Polenta - 100 grams
• Water - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for cheesy flavor)

Steps

1. In a pot, bring 500 ml of water to a boil. Add a pinch of salt.
2. Slowly whisk in 100 grams of polenta, stirring continuously to avoid lumps.
3. Reduce heat to low and cook for about 15 minutes, stirring occasionally, until the polenta is thick and creamy.
4. Meanwhile, in a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add the diced zucchini and red bell pepper to the skillet. Sauté for about 5-7 minutes until they start to soften.
6. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes until they are warmed through. Season with salt, black pepper, and fresh basil.
7. Once the polenta is cooked, spread it onto a cutting board or serving platter in an even layer about 1 cm thick. Allow it to cool slightly before cutting.
8. Using a knife, cut the polenta into rectangular pieces or rounds. Top each piece with the sautéed vegetable mixture.
9. Sprinkle with nutritional yeast if using, and garnish with additional fresh basil before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 38 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from vegetables, supporting overall health.

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