Polenta

20250627 #breakfastdiary 1434, 20°C/cloudy, 20 min/exercise (M) When you're stuck with leftover odds-and-ends vegetables, this is the move — any vegetable works! 690kcal polenta

1 cup polenta, 4-5 button mushrooms, a little zucchini, 4-5 cherry tomatoes, salt, pepper, olive oil

1. In a pot, combine 1 cup polenta, 2 cups boiling water, salt, and pepper, mix evenly, add a knob of butter, cover, and let sit for about 10 minutes. 2. Finely chop the button mushrooms, zucchini, and cherry tomatoes. Squeeze out the moisture from the cherry tomatoes. Heat olive oil in a pan, season with salt and pepper, and sauté the zucchini, mushrooms, and cherry tomatoes. 3. Spoon the polenta onto a plate and top with the sautéed vegetables from step 2.