Name: Polenta Vegetable Scramble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 18 oz pre-cooked polenta (in a tube); 2 tbsp olive oil; 2 cups mushrooms; 1/2 cup green onions; 1/4 cup sun dried tomatoes; 2 cups spinach or greens; 1 cup black beans (cooked); 1/2 tsp cumin; 1/2 tsp sea salt; 1/2 tsp granulated garlic; 1/4 tsp red pepper flakes; 3/4 cup salsa (for topping); 1 avocado,sliced (for topping); 12 corn tortillas (optional)

Polenta Vegetable Scramble

Barbara

Polenta Vegetable Scramble. This recipe is so versatile! Depending on what you are in the mood for, you can serve this scramble as a bowl, or add it to corn tortillas to make tacos. This is one pan cooking that is ready in less than 30 minutes, and is vegan, gluten free and dairy free.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 6

Calories/serving 278 kcal

Ingredients

18 oz pre-cooked polenta in a tube
2 tbsp olive oil
2 cups mushrooms
1/2 cup green onions
1/4 cup sun dried tomatoes
2 cups spinach or greens
1 cup black beans cooked
1/2 tsp cumin
1/2 tsp sea salt
1/2 tsp granulated garlic
1/4 tsp red pepper flakes
3/4 cup salsa for topping
1 avocado,sliced for topping
12 corn tortillas optional

Instructions

Slice polenta into cubes and add to pan with olive oil. Saute for 4 minutes, turning frequently so they don't stick to pan.
Add spices, onion, mushrooms, and saute 3 minutes. Add beans and sun dried tomatoes and saute an additional 3 minutes until heated.
Serve in bowl and top with salsa and avocado. Optional: Heat corn tortillas for 1 minute in oven. Add polenta vegetable mix to corn tortillas and top with salsa and avocado.

Recipe