Ingredients:
1 cup cornmeal
2 cups water
1/2 teaspoon salt
1 onions, chopped
1/2 cup red bell peppers
1/2 cup green bell peppers
1 (15 ounce) cans diced tomatoes ( include juice)
1 (19 ounce) cans red kidney beans
1 lb frozen mixed vegetables, your choice
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cilantro
2 cups veggie crumbles ( Yves, Boca, etc.)
1 1/2 cups grated low-fat cheddar cheese or 1 1/2 cups monterey jack cheese
Directions:
Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
Cover and lower the heat and continue cooking for 10 minutes, stirring often.
Put the next 9 ingredients into a medium to large saucepan.
Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
Spread the cornmeal mixture into the bottom of a 9×13 ungreased pan.
Spoon vegetable mixture over the cornmeal.
Bake in a 350F oven for 25 minutes.
Sprinkle cheese on top and cook for 5 more minutes.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.