“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.

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