Mexican Polenta

Polenta is quickly becoming one of my favorite ingredients to work with. It is very versatile and gluten-free (for all of my gluten-free readers!). Most recipes feature polenta with Italian ingredients, but this recipe makes a Mexican based polenta which is just as tasty as the Italian versions.

Recipe from Oh My Veggies

-1 (24-ounce) tube polenta, cut into 16 slices (I used Quinoa)
-1 tablespoon olive oil
-1 medium yellow onion, diced
-2 cloves garlic, minced
-1 teaspoon ground cumin
-1/2 teaspoon chili powder
-1/2 teaspoon oregano
-Pinch of cayenne
-1 medium zucchini, diced
-1 red pepper, diced
-Salt and pepper to taste
-1 (15-oz.) can black beans, drained and rinsed
-1/2 cup jarred salsa
-Shredded mozzarella
-Lime wedges, and additional salsa for serving

Slice the polenta into disks. Lightly brush the top of the polenta slices with olive oil. Bake at 400 for 30 minutes, flip once. 

Heat the oil in a large skillet over medium-high heat.  Add the onion and cook about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds. Add the zucchini and red pepper to the skillet cook about 3 minutes. Remove from heat and season with salt and pepper.

In a saucepan heat the black beans and salsa until heated through.

The polenta slices will be the bottom layer. Add the sauteed veggies on top followed by the black bean/salsa mixture. Top with cheese and sour cream.

Dave and I both really enjoyed this. The flavors were complex, but it was easy to pick-out the individual flavors as well as the mixture of ingredients. I took the leftovers in my lunch and it reheated beautifully at work in the microwave. I recommend squeezing a lime over the dish before eating it, I think it helped to tie the flavors together.


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