Fried Polenta Triangles with a Vegetable Stir-Fry

Going gluten free has been surprisingly easy,  except when I smell freshly baked bread, its enough to drive anyone crazy! The benefits outweigh the negatives though.  Being able to lose some stubborn pounds, get rid of bloat,  constant clear skin and my teeth feel amazing!  Yes, gluten ,you are a wiley minx, but I shall have you no longer, you harlot!

You don’t have to be gluten free to enjoy this recipe, its delicious and a great foundation for any meal.  I decided to pair it with a simple vegetable stir-fry, but you can top it with what ever you like.  Yes, its that versatile.  I also don’t let the polenta sit overnight, that’s just a ridiculously long time to wait and I have not patience.  It still works great! Some of you that can plan your meals ahead, by all means let it sit overnight, but for us procrastinators, just pop it in the fridge.

FRIED POLENTA TRIANGLES WITH A VEGETABLE STIR- FRYserves 4

Fried Polenta

Ingredients

  • 1 cup polenta
  • 2 cups water
  • 3 tbsp coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 eggplant diced.
  • 1 cup sliced button mushroom
  • 1 large tomato, diced
  • 1 green pepper diced
  • 1 cup zucchini diced
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste

Directions

In a small pot bring the 2 cups of water to boil.  Lower heat and slowly add the polenta.  Continue to stir until, the polenta is thick.

Pour or spoon the mixture into a greased 9 inch baking dish.  Place in fridge and let sit, until firm.

Cut polenta into triangles.

Heat 2 tbsp of oil in a frying pan.  Place the triangles on the pan.  Season with salt and pepper.  Flip and cook the other side. Remove from pan and set aside.

Fried Polenta

In a large frying pan heat 1 tbsp oil.  Add onion and garlic and sauté until translucent.  Add the mushrooms, eggplant, green pepper, zucchini and tomatoes.  Lower heat and give everything a big stir.  Add spices and cover, cooking for 5 -10 minutes.  Season with salt and pepper.

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Serve the polenta and vegetable stir-fry.  Sprinkle with coriander. Enjoy

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