Mediterranean Polenta Scramble

BY : PUBLISHED : February 28th, 2013 UPDATED: November 12th, 2021

All of my favorite flavors together in one delicious dish!


MedPolentaScramble 1

Mediterranean Polenta Scramble

Roxane McNulty
Polenta is fun because it looks like scrambled eggs on the plate. It's a fun base for a breakfast dish.
5 from 1 vote
Prep Time 1 hr 10 mins
Cook Time 12 mins
Total Time 1 hr 22 mins
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4 servings
Calories 256 kcal
METHOD Stovetop
DIET Vegan


  • 1 cup of cornmeal
  • 3 cups of water
  • 1 teaspoon of sea salt
  • 2 teaspoons of oregano
  • 1 teaspoon of lemon zest
  • 2 Tablespoons of olive oil
  • 1/2 cup of diced red onion
  • 2 cloves of garlic pressed
  • 2 Tablespoons of water
  • 1 cup greens of choice I used kale
  • 1/3 cup of Kalamata olives, sliced in half
  • 1/2 cup of diced tomato
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of sea salt or to taste


  • First make the Polenta: Lightly oil an 8 inch square baking pan and set aside. Bring the Water, salt, oregano and lemon zest to a boil in a medium saucepan. Slowly whisk in the cornmeal, and cook, stirring continuously until mixture is thick and starts spitting cornmeal all over the place. About 1-2 minutes. Immediately pour into prepared pan and smooth the top. Let cool for at least an hour in the fridge until firm. When you are ready to eat, unmold the polenta from the pan and cut it into small cubes. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add onions and cook for 3 minutes. Next add garlic, cooking and stirring for an additional 30 seconds.
  • Deglaze the pan with the water and add kale and olives. Cook and stir until kale has wilted, about 1-2 minutes. Lastly, add polenta cubes and tomatoes. Slightly mash the cubes and cook until heated through, about 4-5 minutes. Stir in salt and pepper and serve immediately.


Calories: 256kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 921mgPotassium: 310mgFiber: 5gSugar: 2gVitamin A: 1891IUVitamin C: 25mgCalcium: 66mgIron: 2mg
Keyword budget, cheap, cornmeal, delicious, inexpensive, lemon, onion, plant-based, recipe, tomato, vegan, vegetables, vegetarian, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

View all posts by Roxane McNulty
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