Polenta Enchilada Vegetarian Lasagna
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 6 servings
Layers of vegetables, polenta and cheesy for an enchilada vegetarian lasagna made with polenta!
Ingredients
1 Box of Uncooked polenta or 2 boxes of pre-cooked polenta
1 Old El Paso Roasted Garlic Sauce Packet
¼ Cup Sour Cream
3 Small Zucchini, halved and sliced
2-3 Green Bellafina Peppers, sliced
2-3 Red Bellafina Peppers, Sliced
½ Onion, sliced thin
1½ Cups Sweet Corn
1 14 ounce can of fire roasted tomatoes, drained
1 Can, drained Pinto Beans (or black beans)
2½ Cups Colby Jack Cheese, grated (more if you like it extra cheesy.)
Cilantro for garnish
Instructions
Prepare the polenta, pour into a greased 8×9″ casserole dish and chill for 1 hour or up to 1 day. Turn the polenta out onto a cutting board and slice into ¼ to ½” slices.
Heat a grill pan over medium high head and drizzle with a little olive oil. Grill the polenta for 2-3 minutes on each side or until grill marks appear. Set aside.
In a small dish, whisk together the enchilada sauce and sour cream.
Heat the oven to 375 degrees.
Heat a large skillet over medium heat and add a little drizzle of oilive oil. Add the onions, peppers and zucchini. stirring occasionally as it browns. Add in the corn, pinto beans and tomatoes and stir in the sauce.
Add 2 spoonfuls of just the sauce to the casserole dish and then layer the polenta side by side. Top with veggies and sauce, a little cheese and then top with more polenta. Repeat layers until you get to the top and end with extra cheese.
Bake for 20 minutes then allow to rest for 5 minutes and serve.
Adapted from ohsweetbasil.com