Ingredients

• 1 medium onion, diced
• 1/2 lb button mushroom
• 3 small zucchini, 1/2-inch cube (or julienne-cut)
• 1 red bell pepper, julienne-cut
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, minced
• 1 1/2 teaspoons kosher sea salt
• 2 cups corn (frozen or fresh)
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon fresh thyme (~1/3 teaspoon dried)
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 (18 ounce) polenta (in pre-packaged "log")
• 2 cups shredded romano cheese
• cooked spinach (optional)

Instructions

1. Chop onion, mushrooms (if using), zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan.

2. Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; saute for ~3 minutes.

3. Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft. While the vegetables cook, lightly oil the bottom of a casserole dish.

4. Slice polenta into 1/2 -inch rounds and arrange across the bottom of the casserole dish. When vegetables are cooked but not soft, spoon across top of polenta.

5. Top with grated cheese and bake, uncovered, for 15 minutes.

6. Serve plain or on a bed of wilted spinach.