Southwest Polenta and Vegetables

Recipe by kitty.rock
READY IN: 35mins
SERVES: 7
YIELD: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop onion, mushrooms (if using), zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan.
  • Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; saute for ~3 minutes.
  • Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft. While the vegetables cook, lightly oil the bottom of a casserole dish.
  • Slice polenta into 1/2 -inch rounds and arrange across the bottom of the casserole dish. When vegetables are cooked but not soft, spoon across top of polenta.
  • Top with grated cheese and bake, uncovered, for 15 minutes.
  • Serve plain or on a bed of wilted spinach.
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