1/3 pk Polenta (comes in a 510g tube), sliced & quartered, or homemade
1 teaspoon olive oil
1/2 cup vegetable stock or broth
1 teaspoon tomato paste, or something tomatoey on hand (maybe even finely chopped
tomatoes, sauce, salsa)
2 tablespoons onion, finely chopped
small pieces of random veggies (example: zucchini, broccoli, & thinly sliced carrot, also
mushrooms would be good). About 1/4 cup of each.
greens (few leaves sliced), i.e. spinach or something similar
1 teaspoon apple cider vinegar
1/2 tablespoon soy sauce (or to taste)
Optional goodies: chopped fresh basil (few leaves)
Heat olive oil slightly in large frying pan or wok. Add onion, then polenta and vegetables, stirring occasionally. In a separate bowl, mix together tomato paste and stock. When veggies are somewhat softened (but still crisp), add the stock & tomato paste mixture to the pan.
Heat for a couple more minutes, adding apple cider vinegar, soy sauce, greens, basil, and sesame seeds. Stir and serve.
Polenta will be soft but not entirely broken up, and veggies will be still a bit crispy but cooked through.
Just enough of a tomatoey taste to compliment the basil, but this is not a tomatoey tasting recipe.
Idea: Frying or broiling polenta separately might maintain a tougher consistency, but the soft polenta is nice.