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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F. Coat a baking sheet pan with a thin layer of oil.

  • 1 tsp extra virgin olive oil

• STEP 2

  Slice polenta crosswise into ½-inch thick rounds. Transfer to the baking sheet, arranging the slices in a single layer.

  • 1 (18 oz) tube polenta, pre-cooked

• STEP 3

  Place polenta in the oven (it doesn't have to be fully heated) while you prepare the beans.

• STEP 4

  Drain and rinse beans; place in a medium bowl, season with chili powder and salt, then stir to combine.

  • 1 (15 oz) can black beans
  • 1 tsp chili powder
  • ¼ tsp salt

• STEP 5

  Remove baking sheet from the oven. Spoon seasoned beans over the polenta slices, then top with cheese. (Reserve bowl for the coleslaw.)

  • ½ cup shredded cheese, Mexican blend

• STEP 6

  Return baking sheet to the oven and bake until polenta stacks are warmed through and cheese is melted, 5 minutes more. Remove from oven.

• STEP 7

  Meanwhile, wash, dry, and shave cilantro leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl.

  • ½ small bunch cilantro

• STEP 8

  Wash, dry, and juice lime into the reserved bowl. Add guacamole, yogurt, and salt; stir to combine the dressing.

  • ½ lime
  • ½ cup guacamole
  • ¼ cup plain Greek yogurt
  • ¼ tsp salt

• STEP 9

  Add cabbage to the bowl with the dressing and stir to combine the slaw.

  • 1 (14 oz) bag shredded cabbage (coleslaw mix)

• STEP 10

  To serve, divide polenta stacks and slaw between plates. Top polenta stacks with salsa and enjoy!

  • ⅓ cup salsa