Southwest Polenta and Vegetables
Dive into vibrant, bold flavors with this Southwest Polenta and Vegetables recipe, a satisfying vegetarian dish that’s as colorful as it is delicious. This recipe pairs creamy, buttery polenta made from scratch with a sautéed medley of fresh vegetables like zucchini, yellow squash, red bell peppers, and sweet corn, all seasoned with a zesty blend of chili powder, smoky paprika, and cumin. Protein-packed black beans round out the meal, while a finishing touch of lime juice and fresh cilantro brings a burst of freshness. Perfect for a weeknight dinner, this comforting yet wholesome dish is easily customizable with optional shredded cheddar and sour cream for added indulgence. Ready in just 45 minutes, it’s the ultimate Southwest-inspired comfort food that’s naturally gluten-free and bursting with flavor!
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Yellow squash, diced
- 1 small Red onion, diced
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 can Black beans, drained and rinsed
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Garlic powder
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Shredded cheddar cheese (optional)
- 2 tablespoons Sour cream (optional, for serving)
Instructions
In a medium pot, bring 4 cups of water to a boil. Add the salt and slowly whisk in the polenta to prevent lumps from forming.
Reduce the heat to low and cook the polenta, stirring frequently, for 20-25 minutes or until thickened and creamy. Stir in the butter, then cover and set aside.
While the polenta cooks, heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 2-3 minutes, until softened.
Add the red bell pepper, zucchini, yellow squash, and corn kernels to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite.
Stir in the black beans, chili powder, ground cumin, smoked paprika, and garlic powder. Cook for another 2-3 minutes, allowing the spices to coat the vegetables evenly.
Remove the skillet from heat and stir in the lime juice and fresh cilantro.
To serve, spoon the polenta onto each plate and top with the Southwest vegetable mixture. Sprinkle with shredded cheddar cheese, if using.
Optional: Garnish with a dollop of sour cream and extra cilantro before serving.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 67.4 g | 24% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 8.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
