Italian-Style Veggies over Polenta

• 1 lb polenta, ready made, sliced into 1/2 inch thick slices
• oil (for cooking)
• 1 onion, diced
• 1 cup pumpkin or 1 cup acorn squash, diced
• 2 cups broccoli, cut into bite sized pieces
• 1 cup cauliflower, cut into bite sized pieces
• 12 cup red pepper, cut into bite sized pieces
• 1 carrot, peeled and cut into bite sized pieces
• 2 cups Baby Spinach
• 1 leek, chopped
• 1 (15 ounce) can white beans, rinsed and drained
• 12 teaspoon oregano
• 12 teaspoon marjoram
• salt

1. Heat oil in a large fry pan.
2. Cook the polenta 4 or 5 five minutes a side until firm and slightly crispy on the outside.
3. In a large pan, I used a wok, heat about a tablespoon of oil and fry the onion for about 2 minutes.
4. Add the squash or pumpkin and cook another 2 minutes.
5. Add the broccoli, cauliflower, red pepper and carrot.
6. Cook until the veggies begin to soften - 6 or 7 minutes.
7. Add the spinach, leek and canned beans.
8. Add the spices and heat through.
9. Serve over the fried polenta slices with a dollop of Red Lentil, or other marinara type sauce.

polenta, oil, onion, pumpkin, broccoli, cauliflower, red pepper, carrot, spinach, white beans, oregano, marjoram, salt

Taken from www.food.com/recipe/italian-style-veggies-over-polenta-478152 (may not work)