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Southwestern Polenta Pie
with enchilada sauce / mushrooms / zucchini / corn

Active: 25 minTotal: 40 min

Start this skillet of Southwestern flavor on the stovetop and finish it in the oven to get super tender vegetables and well-developed enchilada flavor.
Smarts: As you're slicing the polenta to top this meal, be sure to keep in mind the size of the pot you're using. You want all of the polenta slices to fit in a single layer, so adjust the thickness accordingly.

Tags

Ingredients

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms (if not pre-sliced) / Polenta - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Chives - Chop chives.
  4. Beans - Drain and rinse.

Make

  1. Heat oven to 400F / 204C.
  2. 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.
  3. Add onions and some salt and saute until onions are starting to soften, ~2 minutes.
  4. Add zucchini, cumin, and ground coriander and continue cooking until spices are fragrant, ~2 minutes more. Season with some salt.
  5. 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.
  6. Add polenta slices on top in a single layer. Brush polenta slices with second part of oil.
  7. 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.
  8. Serve polenta pie in shallow bowls topped with chives and sour cream. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (27)
Gluten-free (4)
Paleo (3)
Vegetarian (3)

24 reviews

I was skeptical about the tube polenta, but it turned out really well once baked. I used red enchilada sauce, and I’m glad I did based on some reviews that say this dish was too bland. My kids didn't go for it, but my husband and I really enjoyed it.

By: Judith
Posted: May 19, 2020
Diet: Original
0 Helpful

Tasty. Adults loved it, kids were not fans. Next time I will use instant polenta.

By: Kate
Posted: May 15, 2020
Diet: Original
0 Helpful

Used fresh corn and made red rather than green enchilada sause. Polenta was dried tomato. Delicious.

By: Mark
Posted: May 15, 2020
Diet: Vegetarian
0 Helpful

This one surprised me. Incredibly delicious and the fact that it was quick and easy made it one that I will come back to again and again! It tasted like enchilada casserole!

By: AJ
Posted: May 14, 2020
Diet: Original
0 Helpful

Good, but not a favorite. Would like to try less of the black beans as the texture of them sorta took over the whole dish. Worth making again but a little differently.

By: Kristine
Posted: May 11, 2020
Diet: Original
0 Helpful

This made a lot! The kids didn't like it as much as I'd hoped. But it wasn't bad. Might try it with regular polenta mixed in instead of the premade on top - if we try it again.

By: Jennifer
Posted: May 08, 2020
Diet: Original
0 Helpful