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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the skillet from heat and stir in the lime juice and fresh cilantro.

Step 7

To serve, spoon the polenta onto each plate and top with the Southwest vegetable mixture. Sprinkle with shredded cheddar cheese, if using.

Step 8

Optional: Garnish with a dollop of sour cream and extra cilantro before serving.

Nutrition Facts

Serving size	(2665.6g)

Amount per serving	% Daily Value*
Calories	2339.2

Total Fat 84.9g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 137mg	0%
Sodium 1697.5mg	0%
Total Carbohydrate 333.2g	0%
Dietary Fiber 49.3g	0%
Total Sugars 36.7g
Protein 72.7g	0%

Vitamin D 12IU	0%
Calcium 796.0mg	0%
Iron 17.4mg	0%
Potassium 3596.9mg	0%

*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.

Source of Calories

Fat: 32.0%

Protein: 12.2%

Carbs: 55.8%