Health, Taken Seriously

This dish is a big hit with the kids, super helathy, and freezes well.  What more could you ask for?

Topping Ingredients:

• 1/2 cup dry polenta or corn grits
• 1/4 cup grated sharp Cheddar cheese
• pinch of salt

Filling Ingredients:

• 2 tsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 tbs chili powder (or less if your kids don’t like things spicy)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 15-oz can pinto beans, rinsed and drained (Eden Foods brand is BPA free)
• 1 14-oz can tomato puree (Bionaturae sells jarred tomato puree)
• 1/2 cup frozen corn kernels
• 2 tsp brown rice flour (wheat flour worked fine for me)

Instructions:

1. To make topping, bring 2 cups water to boil in saucepan.  Stir in polenta, reduce heat, and simmer 30 minutes, stirring often.  Stir in cheese and salt and set aside.
2. To make filling, preheat oven to 375 degrees.  Heat oil in skillet and add onion.  After 5 minutes, add zucchini, bell pepper, garlic, chili powder, cumin and oregano.  Cook 5 minutes more.
3. Stir in beans, tomato puree, and corn.  Mix in rice flour to thicken, if needed.  Season with salt and pepper.
4. Spread filling into 8-inch square baking pan.  Spread topping on top.
5. Place dish on baking sheet and bake for 40 min, or until filling bubble and top is golden.
6. Frozen cooking instructions:  Cover casserole with foil and bake on baking sheet at 375 for 90 min.  Remove foil for last 15 minutes of baking.