Pan Seared Polenta with Eggplant Tapenade - Tri-Wellness
Pan Seared Polenta with Eggplant Tapenade 2 tbsp coconut oil1 18 oz Polenta Roll (Sliced in 1/2 inch thick discs)2 cups Favorite Barbecue Sauce (peeled and
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
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