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# Polenta Scramble
- URL: https://www.foodconsumer.org/polenta_scramble_0506110931/
- Published: 2011-05-06T22:31:00.000Z
- Updated: 2026-09-22T15:54:56.000Z
- Description: A skillet dish of onion, mushrooms and bell pepper cooked with basil, oregano and thyme, then folded together with cubes of chilled cooked polenta. Makes about six cups at 91 calories per cup, from a PCRM diabetes cookbook.
- Author: Food Consumer
- Tags: Breakfasts, Recipes & Dining, #vivvo-import

# **Polenta Scramble**

*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](http://www.pcrm.org/health/recipes/recipe000925.html?ref=foodconsumer.org)

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.

 from PCRM.org