Tex Mex Polenta

This will be my go to dish when I am craving Tex Mex.  Super quick, easy and delicious!  I would feel very comfortable serving this to guests.


2 cups polenta
1 large red onion, thinly sliced
1 large red pepper, thinly sliced
½ pkg. frozen corn
14.5 oz can Glen Muir fire roasted tomatoes w/ medium chilies
15 oz. can dark red kidney beans, drained
15 oz. can pinto beans, drained
15 oz. can tomato sauce
1 ½ t. chipotle powder
1 t. garlic salt
1 t. parsley flakes
1 t. salt
2.25 oz can sliced black olives (optional garnish)
1 avocado, diced (optional garnish)


Cook polenta according to package directions, using water and salt only.  While water is waiting to boil, begin to make sauce.

Using a nonstick large skillet add the onions.  Cook over medium high heat until the onions begin to brown and caramelize.  Add the red peppers and corn and cook for an additional few minutes.

Next add the remaining ingredients: fire roasted tomatoes with chilies, red kidney beans, pinto beans, tomato sauce, chipotle powder, garlic salt, parsley flakes and salt.  Cook on medium high heat until mixture begins to boil and reduce heat to low.  Continue cooking for another 5 to 10 minutes on low.

Spoon a nice size serving of the polenta on top of serving plate.  Top the polenta with the veggie bean mixture.  Garnish with either black olives or avocado or both.

Serve with a small lettuce salad or fruit salad.