Recipe of the Week: Creamy Tomato and Veggie Polenta

So I once again slacked and didn’t take any step-by-step photos of my recipe this week :/ I tend to cook while doing other things and before I know it I’m done and out the door! However, this recipe was really good and I sort of made it up in my head, so I’m proud and wanted to share it (hence the Tupperware lunch photo). I decided to make this because I love polenta, I found pre-cooked polenta at Trader Joe’s (in a cookie-doughish tube, so it was super easy), and I wanted to recreate the Polenta Provencale that I had bought from Trader Joe’s last week, but without the peas (I’m not a big fan). So here’s what I came up with!

photo 2 (1)


  • 1 package pre-cooked Trader Joe’s polenta (or you can make your own from scratch!)
  • 1 bag frozen broccoli florets
  • 1 bag baby spinach leaves
  • Grape tomatoes, halved (however many you desire)
  • 1 tbsp diced garlic
  • 2 tbsp olive oil
  • 1 jar Trader Joe’s Creamy Tomato and Basil sauce
  • Red pepper flakes (to taste)
  1. Boil about 1.5 cups water and add the bag of frozen broccoli. Return to a boil, then reduce heat and simmer until tender. While broccoli is simmering, open tube of polenta and cut into small slices, then into cubes, and set aside.
  2. Heat olive oil over medium heat and add garlic and spinach leaves, cook until wilted. Then add the polenta cubes and cook for a few minutes in the oil. Mix in the broccoli and tomatoes and stir-fry them all together.
  3. Once cooked, add the jar of sauce and mix well. Add salt, pepper, and red pepper flakes to taste (depending how spicy you would like it).

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