1 tablespoon healthy high heat oil of choice (canola, grapeseed, sunflower, regular olive oil (NOT virgin)
VEGETABLE MIXTURE
1 medium yellow onion, chopped or diced
2 cloves garlic, minced
½ teaspoon oregano
1 teaspoon ground cumin
½ teaspoon chili powder
Pinch of cayenne
1 medium zucchini, chopped or diced
1 red pepper, chopped or diced
Salt and pepper to taste
BEAN MIXTURE
1 (15-oz.) can kidney beans drained and rinsed
½ cup salsa
TOPPINGS (Optional)
Chopped cilantro, extra salsa. lime wedges.
Instructions
Preheat oven to 450ºF.
BAKE POLENTA
Cut polenta tube into about 14 to 16 slices. Brush a foil covered cookie sheet lightly with oil.
Lay polenta side by side on sheet. Lightly brush the tops with oil.
Bake for 30 to 45 minutes turning half way. You want them to start browning a little if possible. You can also fry them to make them brown quicker but baking uses less oil.
SAUTE VEGGIES
Sauté onions until they soften and start to brown. Approximately 4 to 5 minutes.
Add chili powder, cayenne, garlic, cumin, and oregano and cook for 30 seconds to release flavor.
Add zucchini, red pepper. Stir for 3 minutes till the new veggies start to soften.
Remove from heat and season with salt and pepper as desired.
MAKE BEAN MIXTURE
Mix the beans and the salsa in a small saucepan over medium heat. Cook till hot, about 5 minutes.
ASSEMBLE
Place 4 slices of polenta on a plate. Top each with the salsa beans and then the veggies.
If desired top with chopped cilantro and additional salsa. A wedge of lime can be served on the side for squeezing on top.
Recipe by Craft Your Happiness at https://craftyourhappiness.com/2014/06/18/polenta-mexi-dish-unique-healthy-blend/