2 tubes organic polenta, each cut into six 1/2″ slices
2 cups onion, chopped into large pieces
8 garlic cloves, chopped
32 organic green olives w/pimentos, chopped
2 large organic tomatos, seeds removed and cut into large pieces
2 C fresh or canned organic mushrooms
1 T organic lemon juice
1 T organic balsamic vinegar
1 cup organic nutritional yeast, or to taste
2 tsp basil
1 tsp oregano
Sea salt and freshly ground black pepper, to taste
Spray a frying pan with non-stick cooking spray and brown polenta rounds on each side; remove from pan. Stir fry onion, garlic and olives for 5 minutes; add tomato, mushrooms, lemon juice, and vinegar. Heat for a few minutes more or until tomatoes begin to soften and release their juices; add nutritional yeast, herbs and spices; cook 2-3 minutes. Lay three rounds of polenta on each plate and spoon veggie mixture over the rounds.