Polenta and Veggies in a Tomato Sauce

Photo by Alex Simmonds

30 mins Total

5 mins prep

25 mins cook time

-Polenta, 2 cups rinsed 

-1 carrot, chopped

-1 pak choi, chopped

-1 celery stalk, chopped

-1 courgette, sliced or chopped

-2 large handfuls of spinach

-1 small handful of rocket

-1 portion homemade tomato sauce*

-Zest of 1 lemon

-1 tsp dried oregano 

-2 tbsp olive oil 

-Sea salt

  1. Pour your olive oil into a large frying pan and throw in your oregano, carrot, celery, pak choi base (the white bulb) and courgette. Fry over a medium heat, stirring occasionally. 
  2. While your veggies are cooking, put your polenta in a large pan and cover with boiling water. Bring to a simmer and then turn the heat low and add the lid. 
  3. After your veggies have been frying for about 10-15 minutes, throw in your lemon zest and fry for a further minute. 
  4. Now add your tomato sauce to the veggies and turn up the heat if needed. 
  5. Once your sauce is warmed, keep it to a simmer and throw in your spinach and pak choi top (green leaves). 
  6. When your polenta is finished, serve on a plate with your veggies in tomato sauce on top and some rocket on the side. 

*See my homemade tomato sauce recipe

Published by feelosophywithalex

I’m a Holistic Wellness Coach helping young women to commit to their own wellbeing so that they can live a passionate and purposeful life that they love.

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