Sautéed Polenta and Mixed Vegetables

Feel free to substitute vegetables/beans of your choice; allow about 1c total veggies/person, 1/4c beans, and 1/4c chopped polenta

I used:
¼ carrot sliced with a peeler
1 extra large Swiss chard leaf and stem (chopped)
¼ small red bell pepper thinly sliced
2 large asparagus spears chopped
1/4c canned lentils
1/4c chopped polenta
1tsp olive oil
Pinch sea salt

Combine carrot ribbons, chopped Swiss chard stem, pepper, asparagus, lentils, polenta and oil in a pan. Stir to lightly coat polenta and veggies in the olive oil. Heat over medium heat for about 10 minutes until veggies are cooked, yet still crisp and until polenta is slightly browned. With about 2 minutes of cooking time remaining stir in the pieces of Swiss chard leaf and cook until slightly wilted.

Serve and add a pinch of sea salt to taste.