Ingredients
2
cans (15 oz each) salt-free pinto beans, rinsed and drained
2
medium zucchini, cut into 3/4-inch chunks
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with mild green chilies
1
cup Cascadian Farm™ frozen organic sweet corn
1
cup frozen lima beans
1
cup Muir Glen™ organic medium salsa
2
teaspoons chili powder
1
tube (16 to 18 oz) refrigerated plain polenta, cut into 1/2-inch slices
1
cup shredded reduced-fat Cheddar or Monterey Jack cheese
Preparation
Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.
In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.
