Southwest Polenta And Vegetables

1. 1

   Chop onion, mushrooms (if using), zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan.

2. 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. 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. 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. 5

   Top with grated cheese and bake, uncovered, for 15 minutes.

6. 6

   Serve plain or on a bed of wilted spinach.

No additional tips available.