Pan Seared Polenta with Eggplant Tapenade
By Lisa Shanken
November 8, 2015
Pan Seared Polenta with Eggplant Tapenade
Ingredients
- 2 tbsp coconut oil
- 1 18 oz Polenta Roll Sliced in 1/2 inch thick discs
- 2 cups eggplant peeled and cut into small cubes
- 1 15 oz can diced tomatoes no salt added
- 1/2 cup Baby Spinach Leaves chopped
- 2 tbsp Olive Tapenade
Instructions
- Heat 1 tablespoon of coconut oil in a large skillet. Add int he polenta slices and cook on a medium flame for 10 minutes. Then flip and cook another 10 minutes on the other side so that each side is crispy. Transfer to a plate.
- While the polenta is cooking, place the second tablespoon of coconut oil in a separate medium sized skillet. Add in the eggplant and cook for approximately 3-5 minutes on medium heat, until eggplant just starts to soften.
- Add the entire can of tomatoes and lower to medium low heat, allowing the tomato and eggplant to cook together for 10 minutes.
- Add in the spinach and cook for 1 minute, mixing well, so the spinach wilts. Remove from heat and mix in the tapenade.
- Place a teaspoon of the eggplant mixture onto each polenta disc. Serve immediately or at room temperature.
Notes
Nutrition
Calories: 93kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 109mgPotassium: 394mgFiber: 4gSugar: 3gVitamin A: 1100IUVitamin C: 13.2mgCalcium: 30mgIron: 0.7mg
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Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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