Polenta (Grits) Scramble

Prep: 
10 minutes
Total: 
20 minutes
Makes: 
4 servings, approximately 2 cups each
Utensil: 
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
11" Large Skillet with Cover
Bake and Roast Pan (9 x 13)
Rate Recipe: 
Contributed By: 
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor

Ingredients

Recipe Description: 

This vegan recipe is a tasty and easy one-dish dinner! 

4
cups
water
(950
mL)
1
cup
dried polenta (yellow corn grits)
(156
g)
1
dash
of salt
1
dash
of pepper
1
dash
of garlic powder
13
cup
nutritional yeast
(16
g)
1
onion, sliced, use Cone #4
3
cloves garlic, shredded, use Cone #1
1
bell pepper, processed, use Cone #3
8
ounces
mushrooms, sliced, use Cone #4
(227
g)
2
cups
spinach, fresh
(60
g)
2
tablespoons
sliced olives
(16
g)
1 12
cups
cooked beans (pinto, kidney or black work well)
(265
g)
Directions: 
  1. Combine the water, polenta and spices in sauce pan.
  2. Cover and cook over medium-high heat. When Vapo-Valve™ clicks, reduce heat to low and simmer for 30 minutes.
  3. When cooked, stir in nutritional yeast.
  4. Pour into bake and roast pan to cool and set.

Scramble

  1. Heat the onions, garlic, bell peppers and mushrooms in skillet over medium heat and cover.
  2. When the Vapo-Valve™ clicks, reduce heat to low and continue cooking for 5 minutes.
  3. Stir spinach, olives and beans in with the vegetables.
  4. Cut cooled and firm polenta in small squares (about 1-inch) and add to skillet. Mix well.
  5. Serve in a bowl, or place in a tortilla with fresh salsa. Enjoy!
Nutritional Information per Serving
Calories: 
284
Total Fat: 
2g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
137mg
Total Carbs: 
56g
Dietary Fiber: 
9g
Sugar: 
4g
Protein: 
14g
Analysis calculated using red kidney beans

Directions

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