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Mexican Bean and Polenta Casserole

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Ingredients
  

  • 1-2 teaspoons olive oil
  • 2 cloves of garlic
  • 1 onion diced
  • ½ teaspoon salt
  • 1 cup chopped zucchini
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • ½ cup tomato sauce
  • ¼ cup of water
  • 3 cups of water
  • 1 teaspoon salt
  • 1 tablespoon of olive oil or butter
  • 1 cup of polenta
  • 1 tablespoon of parmesan cheese optional
  • 2 cans of pinto beans drained and rinsed

Instructions
 

FOR THE BEAN AND VEGETABLE MIXTURE:

  • Heat olive oil in a large pot or skillet.
  • Saute onions, garlic and salt until soft.
  • Add zucchini, cumin oregano and saute for 5 more minutes.
  • Add beans and tomato sauce to the zucchini/onion mixture with ¼ cup of water to prevent scorching. Spread mixture across bottom of oiled casserole dish.

FOR THE POLENTA:

  • In a separate pot, bring 3 cups of water to a boil.
  • Add salt and oil/butter.
  • Slowly add polenta, stir continuously with a whisk.
  • Lower heat and stir until mixture has thickened to be able to hold a spoon upright.
  • Spread thickened polenta over the bean and vegetable mixture.
  • Sprinkle parmesan on top if desired.
  • Bake covered for 25 minutes at 350°F, then 5 more minutes uncovered at 400°F.
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