Makes about 6 cups
You can serve this delicious golden scramble for breakfast or for dinner.
2 teaspoons olive oil
1/2 onion, chopped
10 mushrooms, sliced
1/2 red or green bell pepper, diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2-4 cups cooked, chilled polenta
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: 91 calories; 2 g protein; 16 g carbohydrate; 2 g fat; 2 g fiber; 180 mg sodium; calories from protein: 11%; calories from carbohydrates: 72%; calories from fats: 19%
Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.