SOUTHWEST POLENTA AND VEGETABLES

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Southwest Polenta and Vegetables image

This sounded very yummy, all the right ingredients for our tastes, though I haven't cooked with polenta yet. Well...here goes! From 'Fitness' magazine, September 2008. NOTE: This recipe calls for mushrooms, which I hate, but being true to the recipe as written, I have included them here. But I won't use them ever...

Provided by kitty.rock

Categories     < 60 Mins

Time 35m

Yield 7 , 7 serving(s)

Number Of Ingredients 17

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)

Steps:

  • 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.

Aliana Biltoft
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This is a great recipe for using up leftover vegetables.


William Mailula
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I've never made polenta before, but this recipe made it super easy. It turned out great!


Figo Speelman
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Amazing!


Jerry Haynes
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This dish is perfect for a cold winter night. It's warm and comforting.


Emelda Mbewe
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I'm not a big fan of polenta, but this recipe changed my mind. It's so creamy and flavorful.


Ijaz Sajid
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This is a great recipe for a potluck or party. It's easy to make ahead of time and it always gets rave reviews.


Christopher Schaeffer
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I've made this dish several times now and it's always a hit. My family loves it!


Soniya Limbu
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This recipe is a winner! It's easy to follow and the dish is delicious. I would definitely recommend it.


Kymani Smith
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Loved it!


Bev Vann
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This dish is so easy to make, and it's perfect for a weeknight meal. I'll definitely be making it again.


Strahinja Milosevic
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I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's packed with vegetables and has a great flavor.


Rich Kasuyo
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This was a great way to use up leftover vegetables. I had some zucchini, bell peppers, and onions that were starting to go bad, and this recipe was the perfect way to use them up.


Olamilekan Habey
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I'm not a huge fan of polenta, but this dish changed my mind. It's creamy and delicious, and the vegetables add a nice crunch.


Mohd Ibrahim
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This is a fantastic dish! It's so flavorful and easy to make. I followed the recipe exactly and it turned out perfect.