CS Southwestern Polenta Pie
Entrees, Low Point
Ingredients
Southwestern Polenta Pie:
Onions, medium - 1, diced
Zucchini - 1 lb, cubed
Mushrooms, any button - 8 oz, sliced
Polenta, pre-cooked - 16 oz, sliced (look for this in a tube, typically near the dried pasta)
Chives - 1 Tbsp, chopped
Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
Oil, cooking - 1 Tbsp + 2 tsp
Cumin, ground - 1 tsp
Coriander, ground - 1/2 tsp
Green enchilada sauce, mild or spicy - 10 oz (sub any color enchilada sauce)
Corn, frozen - 1 cup
Cheese, shredded Monterey Jack - 3 oz
Sour cream - for serving (sub plain or Greek yogurt)
Directions
Onions / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms (if not pre-sliced) / Polenta - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Chives - Chop chives.
Beans - Drain and rinse.
Heat oven to 400F / 204C.
Heat a large oven-safe skillet with first portion of oil over medium heat. Add mushrooms and saute until golden brown, 4 to 5 minutes.
Add onions and some salt and saute until onions are starting to soften, ~2 minutes.
Add zucchini, cumin, and ground coriander and continue cooking until spices are fragrant, ~2 minutes more. Season with some salt.
Turn off heat and pour enchilada sauce over vegetables, scraping any browned bits up from the bottom of the pan. Stir in corn and black beans.
Add polenta slices on top in a single layer. Brush polenta slices with second part of oil.
Transfer the skillet to the oven and cook, uncovered, until zucchini is tender and polenta is golden brown, ~20 minutes. In the last few minutes of cooking, sprinkle cheese on top.
Serve polenta pie in shallow bowls topped with chives and sour cream. Enjoy!
Nutrition
Saturated Fat 5g
Trans Fat 0g
Cholesterol 20mg
Sodium 850mg