Italian-Style Veggies over Polenta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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. 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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