Polenta with Vegetarian Ragu

We had some left over sauce from the quinoa pasta from last night, so I thought it would be good to add to it and kind of re-create the dish! It turned out really great. If you don't have leftover quinoa like I did, you can just add some of the same veggies and tomato paste like I used for it. Below are the ingredients I added.

1 tube of polenta, cut in rounds

1 tablespoon olive oil + more for drizzling on polenta

2 tablespoons soy mozzerella

1/2 head of cauliflower

1-2 carrots

1 pasilla pepper

4 leaves of swiss chard

1 cup kale, chopped

salt and pepper

oregano

 

Directions

• Cut the polenta into rounds and set aside
• Put 1 tablespoon of oil in a pan and saute carrots and cauliflower for about 10 minutes until it starts to get tender
• Add the leftover quinoa pasta sauce
• Add swiss chard, kale and seasonings and cook about 10-15 minutes
• Put polenta on a foiled, then sprayed cookie sheet and drizzle with olive oil and season with salt and pepper
• Broil on high for 5 minutes until they are cooked and slightly crispy on the edges
• I sprinkled a little soy mozzerella on the polenta when it came out of the oven!
• Serve!