Southwest Polenta and Vegetables

Looking to shed a few pounds? This Southwestern Polenta and Vegetables recipe is chock full of veggies, yet full on flavor at the same time. Don’t be scared off by the polenta and lack of meat. I promise you this will be worth it.

Southwest Polenta and Vegetables

Southwest Polenta and Vegetables

  • 1 Medium Onion
  • 1/2 Pound (8 oz) Button Mushrooms
  • 3 Small or 1 Large Zucchini
  • 1 Red Pepper
  • 1 Tbs Olive Oil
  • 4 Garlic Cloves, Diced
  • 1/2 Tsp Salt
  • 2 Cups Corn
  • 1 14-oz Can Black Beans, Drained and Rinsed
  • 1 14-oz Can Diced Tomatoes
  • 1 Tsp Fresh Thyme
  • 1/2 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Black Pepper
  • 1 18-oz Packaged Polenta "Log"
  • Shredded Romano Cheese (Optional)
  • Cooked Spinach (Optional)


  1. Chop onion, mushrooms, zucchini and pepper.
  2. Heat olive oil in a large deep frying pan over medium heat.
  3. Preheat oven to 350 degrees F.
  4. Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft.
  5. Add mushrooms, zucchini and red pepper; saute for 3 minutes.
  6. Add corn, black beans, tomatoes, thyme, chile powder, cumin, and pepper.
  7. Simmer for 5 minutes, stirring frequently.
  8. While the vegetables cook, lightly coat the bottom of a 9X13 baking dish with cooking spray.
  9. Slice polenta into 1/2-inch rounds and arrange across the bottom of the dish.
  10. When the vegetables have simmered for 5 minutes spoon across the top of the polenta, using a slotted spoon so that the liquid stays in the pan.
  11. Top with cheese, if desired, and bake, uncovered, for 15 minutes.
  12. Serve plain or on a bed of spinach.

Tip: The polenta "log" will be found on the pasta aisle of your grocery store. It's not refrigerated as one may imagine.