BeingJewish.org - Jewish Cooking Expert

Fried Polenta with a Handful of Herbs (pareve)
serves 4

A spoonful of pesto may be used to "sandwich " the fried polenta instead of fresh herbs.

Pesto usually contains parmesan cheese making it diary. Prepared polenta is available in the dairy case of most supermarkets.

3-4 tablespoons olive oil
8 (1/2-inch thick) slices prepared polenta
about 1/3 cup mixed, chopped fresh herbs (eg. basil, dill, parsley)

Heat oil in a large, non-stick skillet over medium heat. (if you have only a smaller non-stick skillet, cook in two batches). Place the polenta in skillet in one layer. Cook 4-5 minutes on each side or until nicely browned. Place four slices on a heated platter. Sprinkle with fresh herbs and top with remaining slices as in a sandwich. Serve hot.

approx. nutrients per serving: calories – 170 protein – 1g carbohydrates – 10g

fat – 14g cholesterol – 0mg sodium – 157mg

This recipe from the article Two Easy Indian Summer Suppers

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.