![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/1987\/05\/Mexican-Baked-Polenta-with-Salsa-Beans-Sauteed-Veggies.jpg\")
1 (24-oz.) tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
\n1 T. olive oil
\n1 medium yellow onion, diced
\n2 cloves garlic, minced
\n1 tsp. ground cumin
\n1\/2 tsp. chili powder
\n1\/2 tsp. oregano
\nPinch of cayenne
\n1 medium zucchini, diced
\n1 red bell pepper, diced
\nSalt and pepper to taste
\n1 (15-oz.) can black beans, drained and rinsed
\n1\/2 C. jarred salsa
\n4 oz. queso fresco, crumbled
\nChopped cilantro, lime wedges, and additional salsa for serving<\/p>\n
Preheat oven to 450\u00baF. Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil (light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges. While the polenta is baking, start the saut\u00e9ed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper. Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes. Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (24-oz.) tube polenta, cut into 16 slices (I used Sun-Dried Tomato) 1 T. olive oil 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp. ground cumin 1\/2 tsp. chili powder 1\/2 tsp. oregano Pinch of cayenne 1 medium zucchini, diced 1 red bell pepper, diced Salt and pepper to taste 1 (15-oz.) can black beans, drained and rinsed 1\/2 C. jarred salsa 4 oz. queso fresco, crumbled Chopped cilantro, lime wedges, and additional salsa for serving Preheat…<\/p>\n