Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian-Style Veggies over Polenta Recipe
    Lost? Site Map

    Italian-Style Veggies over Polenta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Ex-Pat Mama's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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
    • 1/2 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
    • 1/2 teaspoon oregano
    • 1/2 teaspoon marjoram
    • salt

    Directions:

    1. 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. 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. 3
      Add the spinach, leek and canned beans. Add the spices and heat through.
    4. 4
      Serve over the fried polenta slices with a dollop of Red Lentil, or other marinara type sauce.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Italian-Style Veggies over Polenta

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 601.7
     
    Calories from Fat 44
    32%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 97.0 mg
    4%
    Total Carbohydrate 124.8 g
    41%
    Dietary Fiber 17.3 g
    69%
    Sugars 6.3 g
    25%
    Protein 20.4 g
    40%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites