Mexican Baked Polenta with Salsa Beans & Sautéed Veggies
If you want to add more Mexican recipes to your recipe box, Mexican Baked Polenta with Salsa Beans & Sautéed Veggies might be a recipe you should try. One serving contains 887 calories, 28g of protein, and 13g of fat. This recipe serves 4. For $2.57 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 534 would say it hit the spot. It works well as a main course. If you have red bell pepper, salt and pepper, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Oh My Veggies. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 89%, this dish is tremendous. Similar recipes include Catalan Sauteed Polenta & Butter Beans, Corn Grits Polenta with Slow-Sautéed Green Beans, Cremini, and Shallots, and Twice Baked Salsa Potatoes with Fajita Veggies.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 (15-oz.) can black beans, drained and rinsed
Pinch of cayenne
1/2 teaspoon chili powder
Chopped cilantro, lime wedges, and additional salsa for serving
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 teaspoon oregano
1 (24-ounce) tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
4 ounces queso fresco, crumbled
1 red pepper, diced
1/2 cup jarred salsa
Salt and pepper to taste
1 medium yellow onion, diced
1 medium zucchini, diced
Equipment:
baking sheet
oven
frying pan
sauce pan
Cooking instruction summary:
Preheat oven to 450ºF.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.
Step by step:
1. Preheat oven to 450ºF.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.
2. Place the polenta slices on the sheet and spray the tops with additional oil.
3. 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.
4. Heat the oil in a large skillet over medium-high heat.
5. 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.
6. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened.
7. Remove from heat and season with salt and pepper.
8. 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.
9. Serve with chopped cilantro, lime wedges, and additional salsa.
Nutrition Information:
covered percent of daily need
