Southwest Polenta and Vegetables

Southwest Polenta and Vegetables by Lisa Nelson 2008

Makes 7 servings
1 medium onion
1/2 lb button mushrooms (I like mushrooms and will be adding more next time)
3 small zucchini
1 red pepper
1 tbsp extra-virgin olive oil
4 garlic cloves, diced
1 1/2 tsp salt
2 cups corn (frozen or fresh)
1 14oz can black beans, drained and rinsed
1 14oz can diced tomatoes
1 tsp fresh thyme
1/2 tsp chile powder
1 tsp cumin
1/2 tsp black pepper
1 18oz package polenta log (had to find this in the health food section at Smiths Marketplace)
2 c shredded Romano cheese
Cooked spinach (optional) - (I used uncooked)

1) Chop onion, mushrooms, zucchini and pepper. Preheat oven to 350 F. Heat oil in a large pan.
2) Sauté onion and garlic with 1/2 tsp salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; sauté for 3 minutes.
3) Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently. 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 dish. When vegetables are cooked but not soft, spoon across top of polenta.
5) Top with cheese and bake, uncovered, for 15 minutes.
6) Serve plain or on a bed of spinach

Nutrition facts per serving: 342 calories, 23 g protein, 38 g carbohydrate, 13 g fat (7 g saturated), 7 g fiber

From Fitness Magazine Sep 2008