Italian-Style Veggies over Polenta

"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."
 
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Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

  • 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
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directions

  • 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.
  • 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.
  • Add the spinach, leek and canned beans. Add the spices and heat through.
  • Serve over the fried polenta slices with a dollop of Red Lentil, or other marinara type sauce.

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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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