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Polenta Vegetable Scramble

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.
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 6
Calories 278kcal
Author Barbara


  • 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


  • 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. 


Serving: 1cup | Calories: 278kcal