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

Name: Southwestern Polenta Pie
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 1 lb Zucchini, cubed; 8 oz Mushrooms, any button, sliced; 16 oz Polenta, pre-cooked, sliced (look for this in a tube, typically near the dried pasta); 1 Tbsp Chives, chopped; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp + 2 tsp Oil, cooking; ~1 1/2 cups Red enchilada sauce (ingredients listed separately); 1 cup Corn, frozen; 3 oz Cheese, shredded Monterey Jack; for serving Sour cream (sub plain or Greek yogurt); 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1/2 tsp Oregano, dried; 1/2 tsp Garlic powder; 4 Tbsp Tomato paste; 1 1/2 cups Stock, any type

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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
Red enchilada sauce (ingredients listed separately) - ~1 1/2 cups
Corn, frozen - 1 cup
Cheese, shredded Monterey Jack - 3 oz
Sour cream - for serving (sub plain or Greek yogurt)

Red Enchilada Sauce:

Oil, cooking - 1 Tbsp
Cumin, ground - 1 tsp
Oregano, dried - 1/2 tsp
Garlic powder - 1/2 tsp
Tomato paste - 4 Tbsp
Stock, any type - 1 1/2 cups

Prep

Make enchilada sauce - Combine oil (portion for sauce), cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together. Season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
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.

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Make

Heat oven to 400F / 204C.
Heat a large oven-safe skillet with first part of oil (for polenta pie) 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 and cook for 2 minutes to start it cooking. 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 (for polenta pie).
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!

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