Dairy Free · Dinner · Gluten Free · Peppers · Uncategorized · Vegan

Tomato, Potato and Polenta

Necessity is the mother of invention, right?  Well, I had a whole lot of stuff in the refrigerator that needed to be used (I loath letting any food go to waste!) and I was going to try and figure a way to use it all together.  I saw love my organic deliveries, but right now I’m on food overload.  Celery, onions, half a roll of polenta, red potatoes, garlic, and an open jar of tomato sauce… what to do with all that randomness.

Baked Polenta and Potato Primavera

Baked Polenta with Potato Primavera

serves 4


  • 5 redskin potatoes, cubed
  • 3c jarred tomato sauce
  • 1 roll ready made polenta
  • 4 stalks celery
  • 1/2 an onion (diced)
  • 1c dry textured vegetable protein; or lentils (prepared)
  • 1c sliced peppers (optional)
  • 1 garlic clove
  • 2T red pepper flakes


Slice polenta into eight 1/4″ slices.  Lay slices on skillet (sprinkle generously with salt and pepper) and cook on medium heat for 4 minutes.  Flip slices and cook and additional 4 minutes until the polenta is crispy on the outside.  Set polenta aside.


Steam cubed potatoes in another pot until tender.  Set aside.


In a large skillet, sauté onions, celery and optional sliced pepper for 5 minutes until soft.   Add minced garlic and red peppers flakes to pan and continue to sauté for another minute.


Now is the time to put it all together.  Add potatoes, prepared tvp (or lentils) to the skillet and stir together.  Now add your tomato sauce to the mix.  Stir together till warm and top with sliced polenta.


I like to enjoy this with a sprinkle of nutritional yeast (or parmesan cheese for you non-vegans).  Happy eating!


If this dinner sounds delightful, give some of my other recipes a taste!

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