Recipe: Simple Baked Polenta with Black Beans, Rainbow Bell Peppers, Summer Squash, Peach Salsa & Cilantro



This is a very simple recipe that looks gourmet.  Vegetables can be prepped ahead of time to make it even simpler.  It works for well for dinner parties as an entrée, individually an appetizer or for a quiet, family dinner at home.


Polenta (1 tube ready-made)

Black Beans (1 can/ rinsed and drained)

Bell Peppers (2 diced/ color of your choosing)

Yellow Squash (1 diced)

Vegetable Broth (8 oz container)

Peach Salsa (1 jar)

Cilantro (1 handful with stems removed)

Vegan Sour Cream (optional)


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1.  Begin by slicing polenta into 1/4 inch slices and preparing vegetables.  Vegetables should be diced into a somewhat uniform size.



2.  Line baking sheet with parchment paper and preheat oven to 375 degrees Fahrenheit.

3.  Pour 1/4 cup of the vegetable broth into a small bowl.

4.  Dip polenta slices in vegetable broth and place on baking sheet.


5.  Bake polenta for 20 minutes.

6.  While polenta is baking saute the bell peppers and yellow squash with vegetable broth as needed.  If you are confused about how to saute without oil here is a link that explains the method.  Vegetables should be cooked lightly and still retain some crunch and bright color.


7. Bring polenta out of the oven and put on a separate serving plate with a spatula.  Top with the sautéed vegetables, black beans, and peach salsa.  If desirable also top with vegan sour cream.  Garnish with cilantro.


Serve immediately and enjoy!






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