Directions:
- Chop onion, mushrooms (if using), zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan.
- Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; saute for ~3 minutes.
- Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft. While the vegetables cook, lightly oil the bottom of a casserole dish.
- Slice polenta into 1/2 -inch rounds and arrange across the bottom of the casserole dish. When vegetables are cooked but not soft, spoon across top of polenta.
- Top with grated cheese and bake, uncovered, for 15 minutes.
- Serve plain or on a bed of wilted spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 883.83 Kcal (3700 kJ) | ||
| Calories from fat | 462.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.38g | 79% | |
|---|---|---|---|
| Cholesterol | 165.62mg | 55% | |
| Sodium | 2197.99mg | 92% | |
| Potassium | 713.94mg | 15% | |
| Total Carbs | 54.87g | 18% | |
| Sugars | 15.6g | 62% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 51.76g | 104% | |
| Vitamin C | 38.7mg | 65% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 17.9mg | 100% | |
| Calcium | 1366.6mg | 137% | |
| Amount Per 100 g | |||
| Calories | 222.49 Kcal (932 kJ) | ||
| Calories from fat | 116.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 79% | |
|---|---|---|---|
| Cholesterol | 41.69mg | 55% | |
| Sodium | 553.3mg | 92% | |
| Potassium | 179.72mg | 15% | |
| Total Carbs | 13.81g | 18% | |
| Sugars | 3.93g | 62% | |
| Dietary Fiber | 1.15g | 18% | |
| Protein | 13.03g | 104% | |
| Vitamin C | 9.8mg | 65% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 4.5mg | 100% | |
| Calcium | 344mg | 137% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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