Mexican Polenta Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 15-oz can of black beans1 14-oz can diced tomatoes1 10-oz boz frozen corn kernels1 zucchini, cut into 3/4 inch cubes1 cup frozen shelled edamame1 cup jarred chunky salsa1 tsp chili powder1.5 tsp ground cumin1 16-oz tube prepared polenta, cut into 1/2-inch slices1 cup shredded reduced-fat Mexican cheese blend
preheat the oven to 400% F. Spray a shallow 2.5 qt baking dish with non-stick spray.
combine the beans, tomatoes, corn, zucchini, edamame, chili powder, salsa, and cumin. place over high heat and bring to a boil. reduce the heat and simmer, covered about 10 minutes. Transfer the mixture to the baking dish and spread evenly. Arrange the polenta slices on top, overlapping the slices if needed.
bake until bubbly at the edges, about 25 minutes. Sprinkly the polenta with the cheese and continue to bake until the cheese melts, about 3 minutes longer. Let stand 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKLE_LITE.
combine the beans, tomatoes, corn, zucchini, edamame, chili powder, salsa, and cumin. place over high heat and bring to a boil. reduce the heat and simmer, covered about 10 minutes. Transfer the mixture to the baking dish and spread evenly. Arrange the polenta slices on top, overlapping the slices if needed.
bake until bubbly at the edges, about 25 minutes. Sprinkly the polenta with the cheese and continue to bake until the cheese melts, about 3 minutes longer. Let stand 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKLE_LITE.
Nutritional Info Amount Per Serving
- Calories: 350.4
- Total Fat: 6.1 g
- Cholesterol: 13.3 mg
- Sodium: 477.1 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 9.7 g
- Protein: 18.3 g
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