*This is a semi-homemade meal if I ever saw one, but bear with me.*
If something can be store bought and still be organic, healthy, and delicious, then why wouldn’t you buy it? I’m referring in this case to the bruschetta and olive tapenade that top this beautiful portobello & polenta sandwich. It would’ve taken me way too long to make the bruschetta and tapendade by hand on a busy weeknight, and they were easily available in Trader Joe’s on my way home from work, so no guilt here! Ah Trader Joe’s, what an absolute delight.
Altogether this one takes about 15 minutes. Pick up the list of ingredients on your way home for a last minute, no-stress, and still healthy and delicious weeknight dinner: portobello caps 🍄, a tube of pre-cooked polenta, buns 🍞, bruschetta 🍅, olive tapenade, and a side of veggies. Easy peasy!
3-4 portobello caps
4 slices pre-cooked polenta (sold in a tube)
side of veggies
Preheat oven to 375 degrees. Place portobello caps and slices of polenta on a baking sheet and brush both sides with olive oil and sprinkle with salt. Bake for 10 minutes or until portobellos are tender and the polenta is warmed and a bit crispy on the outside. Meanwhile, prepare your desired veggie side and slice your rolls, spreading olive tapenade on one half of each roll. Remove the baking sheet from the oven and drain any excess liquid from the portobellos. Place the caps on the bun and top with slices of polenta and fresh bruschetta. Enjoy!