Stir-Fried Vegetables on a Bed of Polenta

Stir-fried onions, mushrooms and zucchini in olive oil on a bed of yellowish polenta made from corn flour - suitable for vegans and gluten-free

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Water, 3.5 cups
Yellow corn flour, 1 cup
for polenta
Salt, 1/4 flat teaspoon
to taste
Hawaij for soup, 1/4 flat teaspoons
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground, to taste
Olive oil, 3 tablespoons
for frying vegetables
Onion, 1 large unit
cut into strips
Mushroom, 200 g
cut into slices
Zucchini, 1 medium unite
cut into cubes
Salt, 1/4 flat teaspoon
for vegetables


1. Boil the water for the polenta in a pot. Then while stirring add the corn flour, cook over low heat for about 15 minutes, continuing to stir constantly until everything has a mashed potato texture.
2. Turn off the heat, add the spices to the pot and stir. Close the pot lid.
3. In a wide pan or a wok, fry the vegetables in the olive oil until lightly browned (about 10 minutes) and add a little salt.
4. In a serving dish, place about 3 tablespoons of the polenta and stack the vegetables on top.
5. Eat hot and bon appetite (:

The preparation method also includes stir-frying.

Nutritional Values Serving/Unit 100 Grams
Calories 266 cal 60 cal
Proteins 6 g 1 g
Carbohydrates 44 g 10 g
Fat 8 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Stir-Fried Vegetables on a Bed of Polenta
Tasty vegan lunch