vegetarian | gluten free | soy free | egg free
30 minutes or less
For the polenta:
1 ½ c filtered water
½ c polenta/cornmeal
½ tsp sea salt
Black pepper to taste
1 Tbsp coconut oil
For the toppings:
1 Tbsp coconut oil
2 cloves garlic, minced
1 tomato, chopped
1 zucchini, quartered & sliced
½ pound baby spinach
½ c pitted kalamata olives
For serving:
3-4 ounces feta cheese, crumbled
Combine ingredients for polenta in a saucepan or rice cooker over medium heat & cook according to package instructions.
Then, combine veggie toppings in a large frying pan or wok.
Sauté for about 8 minutes, or until veggies are tender and most of the water has cooked out.
Serve cooked veggies over prepared polenta. Top with feta & be happy!
Serves 2.