Charred Paneer Bake with Polenta
A charred Italian paneer bake with cherry tomatoes, zucchini and spinach, finished with extra virgin olive oil, oregano and fresh basil, served over polenta.
Ingredients
Instructions
Cube the paneer and season it, then simmer over medium-high heat until well browned, about 5 minutes.
Add the cherry tomatoes, zucchini and spinach, cooking until softened, about 5 minutes.
Stir in the extra virgin olive oil, oregano, chili flakes and fresh basil for 3 minutes.
Cook the polenta separately, whisking until smooth.
Let everything simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.