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Polenta Scramble

Makes about 6 1-cup servings

This delicious golden scramble is also a good light dinner dish.

2 teaspoons olive oil
1/2 onion, chopped
10 mushrooms, sliced
1/2 red or green bell pepper, seeded and diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 - 2 tablespoon water, if needed
2 - 4 cups cooked, chilled Polenta (see recipe)

Heat oil in a large non-stick skillet. Add onion, mushrooms, and bell pepper and cook over medium heat, stirring occasionally, for 3 minutes.

Stir in basil, oregano, thyme, salt, and black pepper. Continue cooking until onion is soft, 3 to 5 minutes. Add a tablespoon or two of water if needed to prevent sticking.

Cut polenta into 1/2-inch cubes. Add to skillet and fold in gently with a spatula. Continue cooking until polenta is heated through, about 5 minutes.

Per 1-cup serving

  • Calories: 68
  • Fat: 1.8 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 24.3%
  • Cholesterol: 0 mg
  • Protein: 1.7 g
  • Carbohydrates: 11.7 g
  • Sugar: 1.1 g
  • Fiber: 1.3 g
  • Sodium: 396 mg
  • Calcium: 12 mg
  • Iron: 1.1 mg
  • Vitamin C: 17.6 mg
  • Beta Carotene: 235 mcg
  • Vitamin E: 0.4 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.