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.
My Private Note
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
- 1Heat oil in a large fry pan. Cook the polenta 4 or 5 five minutes a side until firm and slightly crispy on the outside.
- 2In 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.
- 3Add the spinach, leek and canned beans. Add the spices and heat through.
- 4Serve over the fried polenta slices with a dollop of Red Lentil, or other marinara type sauce.
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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
- Total Fat 4.9 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 97.0 mg
- Total Carbohydrate 124.8 g
- Dietary Fiber 17.3 g
- Sugars 6.3 g
- Protein 20.4 g