Polenta and Vegetable Casserole

This is an excellent polenta recipe with a Mexican kick!!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.

Step: 2

Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning.

Step: 3

Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.

Step: 4

Bake until heated through, about 20 minutes.

Per Serving: 329 calories; protein 17.8g; carbohydrates 57.5g; fat 5g; cholesterol 12.1mg; sodium 1633.4mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .