1 tablespoons Extra Virgin Olive Oil
1 medium onion – chopped
4 cloves garlic – diced
1/2 teaspoons salt
1/2 lb button (or other local) mushrooms
3 small zucchini (or one large) – chopped
1 red pepper – chopped
2 cups corn (frozen or fresh)
1 can (14oz) black beans
1 can (14oz) diced tomatoes (or 3 small fresh tomatoes diced)
1 teaspoons fresh thyme
1/2 teaspoons chili powder
1 teaspoons cumin
1 teaspoon salt
1/2 t black pepper
1 18oz. packaged polenta ‘log’
2 cups shredded Romano cheese
In a saute pan lightly saute garlic and onion with 1/2 t salt in olive oil; about two minutes or until barely soft.
Add the mushrooms through red pepper and saute three minutes more.
Add corn through the black pepper, simmer about five minutes, stirring frequently.
While the vegetables simmer, lightly oil the bottom of a casserole dish or 9×13′ cake pan. Slice the polenta into 1/2′ rounds and arrange across the bottom of the dish. When vegetables are cooked, but not soft, pour across the top of the polenta. Top with cheese and bake in a 350 oven, uncovered, for 15 minutes.
Serve plain or on top of a bed of spinach.