Roasted Red Pepper Polenta with Corn and Bean Salsa

In addition to looking for new and inventive ways to cook vegetables, I also have to look for ways to NOT cook with flour or gluten. Again being challenged in the kitchen is ACTUALLY fun for me! BOY does Potokar like to do that! Flour/gluten seems to cause her a multitude of issues - fatigue, achey belly, among other things. So we try to limit the amount of Gluten/Flour we serve. 

I think it is also important to note at this time... Potokar isn't a fan of fresh onion. (These challenges will likely be a reoccurring theme, don't ya think?!) So in the Corn/Bean "Salsa" listed below - fresh chopped red onion mixed in would be delicious, give it a shot and let me know how you like it! 

This recipe is the result of looking for alternatives to bread, pasta or flour tortillas. 

Serves 2 - 3 people.

1 package prepared polenta (or make own)

1 can fire roasted tomatoes

1 jar roasted red peppers

3 - 4 cloves of garlic minced

2  cups dark leafy green of choice, spinach/collards/chard - sliced or chopped

1 can of black beans drained and rinsed

2 bbq'd corn cobs

1 avocado - cut into cubes (sprinkle with lemon juice to keep from browning)

Salt

Pepper

Cayenne pepper

Chili powder

Onion powder

Garlic powder

Olive oil

1. Slice the polenta into rounds (or 2 1/2 X 2 1/2 inch squares if you made your own), place on a sheet pan (cooking spray if needed) or pizza stone and bake at 400 degrees for 15 - 20 minutes.(Or brown in a pan on each side with a bit of olive oil) Would like a slightly crispy crust here.
2. Put tomatoes and red peppers in food processor, process until smooth (some chunks are ok.)
3. In saute pan, place 1 tbls of olive oil in pan over med-high heat. When hot, add minced garlic. Saute  1 - 2 minutes until fragrant and softened. Add tomato/red pepper sauce. Add leafy greens - stir. Set to low boil/simmer - let reduce approx 20 mins.
4. Cut corn from cobs. In a separate saute pan, put 1 tbls of olive oil in pan over med-high heat. Add corn, sprinkling of cayenne powder (to taste), approximately 1 tsp of chili powder, 1 - 2 tsps of onion and garlic powder and salt/pepper to taste. Once slightly browned, add beans to warm. (May want to add a tablespoon or two of water to help warm the beans - it will be absorbed.)

To serve - in bowls or shallow dishes - place 1/2 cup of sauce on the bottom, top with 3 pieces of polenta, place cubes of avocado on top then top again with corn/bean mixture.

Optional: garnish with fresh chopped cilantro