Italian-style Veggies Over Polenta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 beans, rinsed and drained
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• salt

Recipe

• 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.