Creamy polenta with stir fried vegetables

I’m all for meals that can be whipped up in a short amount of time with basically any vegetables you have on hand, because sometimes you just don’t want to be in the kitchen for a lifetime ( and a lifetime when you feel like that can just be 5 minutes).

This polenta recipe is creamy and you can use any vegetable you feel like.


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  • 1/2 cup quick polenta
  • 2 cups water
  • 1 tbsp margarine
  • splash of non dairy milk
  • salt and black pepper


  • 4 tbsp Olive oil
  • 4 cloves garlic, minced
  • 2 chillies, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 cup broccoli, chopped in small florets
  • 1/2 cup spinach, chopped
  • 1/2 cup kale, chopped
  • 1 carrot, chopped
  • 2 tbsp water
  • salt and pepper


In a medium pot bring the water to a boil.  Gradually start adding the polenta while whisking, be careful as it does spits up and can take out an eye.

Reduce the heat to low, stirring the polenta constantly.  Cook for 10 minutes or until the polenta is soft.  Remove from heat and add in margarine, splash of milk, salt and pepper taste and adjust.


In a frying pan add the oil over medium heat.  Add the garlic and sauté until fragrant.  Add the chillies, broccoli, spinach, kale, carrot and water.  Stir fry for 5 minutes. Cover and allow to sit for 5 minutes for steaming.  Add in the parsley and season.  Serve over polenta with a big sprinkle of nutritional yeast.

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