STREAMING NOW: Simply Nigella

Italian-Style Veggies over Polenta

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made this up with what I found in the kitchen and served it with Red Lentil spaghetti sauce (that recipe is in my Vegan, Gluten-Free and Very-Low-Sugar cookbook.) It was delicious and hearty and filling.”

Ingredients Nutrition

  • 1 lb polenta, ready made, sliced into 1/2 inch thick slices
  • oil (for cooking)
  • 1 onion, diced
  • 1 cup pumpkin or 1 cup acorn squash, diced
  • 2 cups broccoli, cut into bite sized pieces
  • 1 cup cauliflower, cut into bite sized pieces
  • 12 cup red pepper, cut into bite sized pieces
  • 1 carrot, peeled and cut into bite sized pieces
  • 2 cups Baby Spinach
  • 1 leek, chopped
  • 1 (15 ounce) can white beans, rinsed and drained
  • 12 teaspoon oregano
  • 12 teaspoon marjoram
  • salt


  1. Heat oil in a large fry pan. Cook the polenta 4 or 5 five minutes a side until firm and slightly crispy on the outside.
  2. In a large pan, I used a wok, heat about a tablespoon of oil and fry the onion for about 2 minutes. Add the squash or pumpkin and cook another 2 minutes. Add the broccoli, cauliflower, red pepper and carrot. Cook until the veggies begin to soften - 6 or 7 minutes.
  3. Add the spinach, leek and canned beans. Add the spices and heat through.
  4. Serve over the fried polenta slices with a dollop of Red Lentil, or other marinara type sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a