Mexican Polenta Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Mexican Polenta Pie calories by ingredient
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Number of Servings: 6


    1 15-oz can of black beans
    1 14-oz can diced tomatoes
    1 10-oz boz frozen corn kernels
    1 zucchini, cut into 3/4 inch cubes
    1 cup frozen shelled edamame
    1 cup jarred chunky salsa
    1 tsp chili powder
    1.5 tsp ground cumin
    1 16-oz tube prepared polenta, cut into 1/2-inch slices
    1 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.

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