Name: Polenta Vegetable Scramble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 18 oz pre-cooked polenta (in a tube); 2 tbsp olive oil; 2 cups mushrooms; 1/2 cup green onions, sliced; 1/4 cup sun dried tomatoes; 2 cups fresh spinach; 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)

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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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5 from 1 vote

Polenta Vegetable Scramble

Course Main Course

Cuisine American

Keyword polenta, vegetables,

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 278kcal

Author Barbara

Ingredients

18 oz pre-cooked polenta in a tube
2 tbsp olive oil
2 cups mushrooms
1/2 cup green onions, sliced
1/4 cup sun dried tomatoes
2 cups fresh spinach
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.