Eat Green, Be Healthy

Southwest Polenta and Vegetables Recipe

1 medium onion

1/2 pound button mushrooms

3 small zucchini

1 red pepper

1 tablespoon extra virgin olive oil

4 garlic cloves, diced

1 1/2 teaspoons salt

2 cups corn (frozen or fresh)

14-ounce can black beans, drained and rinsed

14-ounce can diced tomatoes

1 teaspoon fresh thyme

1/2 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon black pepper

18-ounce packaged polenta "log"

2 cups shredded Romano cheese

Cooked spinach (optional)

Chop onion, mushrooms, zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in a 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, chili powder, cumin, pepper, and remaining salt; simmer for 5 minutes, stirring frequently. 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 dish. When vegetables are cooked but not soft, spoon across top of polenta. Top with cheese and bake, uncovered, for 15 minutes. Serve plain or on a bed of spinach.

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