Artichoke Mixed Greens and Quinoa Polenta Skillet

polenta skillet (21)

Artichoke Mixed Greens and Quinoa Polenta Skillet

Created by Wendy at Fit-and-Frugal.com Artichoke Mixed Greens and Quinoa Polenta Skillet is an alternative to the usual skillet. Combining artichoke mixed greens with Ancient Harvest polenta.

Prep Time: 10
Total Time: 20


  • 1 tablespoon extra-virgin olive oil
  • 1 (16 oz) tube Ancient Harvest Polenta, cut into ½-inch slices
  • 1 cup cherry tomatoes, halved
  • 1 (14 oz) can artichoke hearts, drained and quartered or 4-5 steamed artichoke hearts
  • 1 bunch scallions, white and light green parts, sliced
  • 3 cups fresh mixed greens (spinach leaves, arugula, chopped chard)
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup chopped parsley


  1. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring, 2 to 3 minutes or until the tomatoes start to break down.
  2. Crumble polenta slices into the pan and continue to cook, stirring occasionally, a further 2 to 3 minutes.
  3. Add artichoke hearts, scallions, spinach, cheese, and parsley to pan, stirring to combine. Cook to heat through, allowing greens to wilt and cheese to soften. Season with salt and pepper to taste.
Servings: 3