• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Green Scheme
  • Recipes
  • Alkaline Recipes
  • Instant Pot
menu icon
go to homepage
  • Recipes
  • Alkaline Recipes
  • Instant Pot
  • About
    • Instagram
    • Twitter
  • subscribe
    Homepage link
    • Recipes
    • Alkaline Recipes
    • Instant Pot
    • About
    • Instagram
    • Twitter
  • ×

    Home » 30 minutes or less

    Polenta Vegetable Scramble

    Published: May 1, 2018 · Modified: Jul 9, 2018 by Alkaline Recipes with Leave a Comment

    Jump to Recipe Print Recipe

    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.

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 278 kcal

    Ingredients
      

    • 18 oz pre-cooked polenta in a tube
    • 2 tablespoon olive oil
    • 2 cups mushrooms
    • ½ cup green onions, sliced
    • ¼ cup sun dried tomatoes
    • 2 cups fresh spinach
    • 1 cup black beans cooked
    • ½ teaspoon cumin
    • ½ teaspoon sea salt
    • ½ teaspoon granulated garlic
    • ¼ teaspoon red pepper flakes
    • ¾ 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. 

    Nutrition

    Serving: 1cupCalories: 278kcal
    Keyword polenta, vegetables,
    Tried this recipe?Let us know how it was!
    Tacos

    Tacos

    Polenta

    Polenta

    More recipes like Polenta Vegetable Scramble:

    Breakfast Scramble
    Grilled Polenta and Vegetables
    Instant Pot Asparagus Mushroom Risotto
    Power Greens Stirfry With Hot Peanut Dressing
    Berry Chocolate Pizza

    Instant Pot MexiCali Quinoa

    For more photos, see Instagram

    « Roasted Harvest Vegetables
    Sheet Pan Veggie Meal Prep »
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Here, you will find delicious and nutritious seasonal eats... including gluten free, dairy free, vegetarian, plant based and vegan recipes.

    Popular Posts

    • Super Alkaline Salad
    • Super Alkaline Soup
    • Beyond Meat Chili
    • Fruit and Vegetable Appetizer Board

    Featured On

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. GreenSchemeTV is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    • Facebook
    • Twitter
    • Pinterest