Recipe: Polenta and Vegetable Casserole

Prep Time:30 Minutes
Cook Time:30 Minutes
Ready In:1 Hour
Servings:6 – (7pts each)

INGREDIENTS:
1 (18 ounce) tube prepared fat free polenta, cut into 1/2 inch slices
1 (16 ounce) can black beans
1 (15 ounce) can kidney beans
1 (10 ounce) can whole kernel corn
1 onion, chopped
1 green bell pepper, chopped
1 small eggplant, peeled and cubed
6 fresh mushrooms, chopped
1 (1.27 ounce) packet dry fajita seasoning
1 (8 ounce) jar salsa
1 cup shredded part-skim mozzarella cheese
1/3 cup black olives

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13 inch baking dish.
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.
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.
4. Bake until heated through, about 20 minutes.

Note: jar salsa can cause too must liquid to be left in the bottom of casserole. better substitution is salsa fresca or other homemade salsa, well drained.