Vegetable stir-fry with polenta and fresh herbs 6/5/22

Vegetable stir fry with polenta and fresh herbs

Since I ate an egg for breakfast I was looking for something different for Sunday night’s dinner. Aha, leftover polenta in the refrigerator! Given that polenta did not seem to lend itself to Asian flavors I decided to make an Italian stir-fry with oregano and basil picked fresh from my pots of herbs. Along with herbs the vegetables included mushrooms, scallions, garlic, carrots, celery, broccoli, and cabbage. I also added vegetable stock.

Not my usual Breakfast for Dinner but a delicious vegan dish that was satisfying and attractive.

This entry was posted in American, Breakfast For Dinner (BFD), Easy, Grains, Italian, leftovers, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s