Mambo Sprouts

South O’ The Border Polenta Bake

Submitted by Fran F. of New York, New York, for the Mambolicious Recipe Contest 2009.

Ingredients:

• 1 16-oz. store-bought polenta roll, cut into 20 slices
• 1 12-oz. pkg. of Lightlife Smart Ground Mexican Style, crumbled
• 1 15-oz. can of black beans, rinsed and drained
• 1 12-oz. jar of sliced roasted red peppers, drained
• 1 cup part-skim ricotta cheese, or vegetarian ricotta
• 1 1/4 cup salsa
• 1 cup shredded reduced-fat Mexican blend cheese, or Mexican soy cheese
• 1/2 cup sliced black olives
• 2 Tbsp. grated Parmesan cheese, or soy cheese
• 1/4 cup green onions, chopped

Directions:

1. Preheat oven to 400° F.
2. Spray an 8 x 8-inch baking dish with non-stick spray.
3. Arrange 10 of the polenta slices evenly in bottom of baking dish.
4. Top with half of the Smart Ground, half of the beans, half of the red peppers, all of the ricotta and half of the salsa.
5. Place remaining 10 polenta slices evenly over top.
6. Continue layering with remaining Smart Ground, beans, red peppers and salsa.
7. Sprinkle with Mexican blend cheese, olives and Parmesan cheese.
8. Cover and bake for 30-35 minutes.
9. Uncover and bake for an additional 5 minutes or until golden brown and bubbly.
10. Sprinkle with green onions and serve.

Servings: 6