You know those people who are effortlessly cool? I’m talking about that chick that can rock a tousled bun, ripped jeans, a white t-shirt and flats while still looking like she’s got it all going on. She’s put together, but still looks down to earth and like she literally rolled out of bed looking like that. Well, I’m clearly not one of those ladies, but this recipe is. It’s visually stunning, but it still has that rustic, down-to-earth appeal. And let me tell you, it’s certainly approachable and easy to make, just like the rest of my recipes.
About this recipe
Versatile: This polenta stack recipe is a perfect side dish alongside a grilled chicken breast or steak, or as a great vegetarian meal, which is how my husband and I enjoyed it. I paired it with sautéed zucchini and a good crusty bread. Easy shortcuts: One of my favorite shortcuts while cooking is to doctor up a jar of high quality pasta sauce that I bought at the grocery store. We’re all busy so I look for shortcuts that make my life easier and taste great. This recipe is full of those shortcuts, making it a snap to pull together. Thanks to these shortcuts, it can be ready in 15 minutes.
Some tips for making this polenta stack recipe
Make your own polenta: You could make your own polenta and let it cool and harden overnight in the fridge before slicing into squares or rounds, but you can also buy a tube of ready-to-go polenta. It’s easy and contains five servings (at least the brand I bought did). If you’re thinking you would like to try making your own sliceable polenta, try our Instant Pot polenta recipe. Buy pre-sliced cheese: I buy pre-sliced fresh Mozzarella cheese for this recipe. It makes assembling these stacks so effortless. Break out the grill: I pan-fried my polenta, but you could also grill it! Make sure you oil both the polenta slices and the grill to prevent sticking. Stacking hack: If you’re having a hard time getting it to stack, just stick a toothpick in the center. Make sure to let your friends and family know it’s there, though! Garnishing tip: If you don’t have fresh basil or can’t find any that looks good for garnishing, don’t worry about it! Parsley would be a good substitute too, if you want that touch of bright green. Add vegetables: You could also add grilled vegetables, like eggplant and zucchini to your stack. Try these Grilled Garden Harvest Polenta Stacks by Kudos Kitchen. Wow, I’m thinking that grilled portabella mushrooms would be so good, too!
