Southwest Polenta And Vegetables

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 medium onion, diced
• 1/2 lb button mushroom
• 3 small zucchini, 1/2-inch cube (or julienne-cut)
• 1 red bell pepper, julienne-cut
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, minced
• 1 1/2 teaspoons kosher sea salt
• 2 cups corn (frozen or fresh)
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon fresh thyme (~1/3 teaspoon dried)
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 (18 ounce) polenta (in pre-packaged "log")
• 2 cups shredded romano cheese
• cooked spinach (optional)

Recipe

• 1 chop onion, mushrooms (if using), zucchini and pepper. preheat oven to 350 degrees f. heat oil in large pan.
• 2 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.
• 3 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.
• 4 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.
• 5 top with grated cheese and bake, uncovered, for 15 minutes.
• 6 serve plain or on a bed of wilted spinach.