Mexican Baked Polenta with Salsa, Beans, and Veggies

In this Mexican Polenta, crispy baked polenta cakes are topped with salsa, spicy sautéed vegetables, and black beans – an easy meatless dinner idea!

Pantry Staples to the Rescue

Many years ago, I had a really bad takeout habit, which was not helped by the fact that we lived practically next to Chipotle and a local sandwich shop, and down the street from Panera. Whenever I was tired and didn’t feel like cooking, my husband would stop at one of those places on the way home and pick up dinner.

Recipe

Ingredients

• 1 24 oz tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
• 1 tbsp olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp dried oregano
• pinch of cayenne
• 1 medium zucchini diced
• 1 red bell pepper diced
• salt and pepper to taste
• 1 15 oz can black beans, drained and rinsed
• ½ cup jarred salsa
• 4 oz queso fresco crumbled
• chopped cilantro lime wedges, and additional salsa for serving

Instructions

• Preheat oven to 450°F.
• Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil—light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges.
• While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper.
• Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes.
• Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.

Nutrition