½ small bell pepper, chopped into bite-sized pieces ½ small summer squash, chopped into bite-sized chunks 1 large slice from a sweet onion, chopped into bite-sized pieces Canola oil Aleppo pepper salt (or salt and pepper, or salt and red pepper flakes) ¼ cup polenta ½ cup milk Salt and pepper ½ T butter ¼ cup refried beans, heated through Cheddar cheese Salsa
1.Preheat the oven to 400 degrees. Toss the peppers, squash, and onion with the oil and Aleppo pepper salt. Spread in an even layer on a foil-lined baking sheet, and roast until softened and slightly charred, stirring occasionally.
2.Meanwhile, cook the polenta. Place the polenta in a small, nonstick saucepan along with the milk and season with salt and pepper. Bring to a boil, and then lower heat to a low simmer, stirring often. Add additional water as needed to keep the polenta relatively loose, and cook until softened. Stir in ½ T butter until melted.
3.Scrape the polenta into a bowl. Top with the refried beans, and then the roasted vegetables. Top with grated cheese and/or thin slices of cheese, and a few spoonfuls of salsa.
No nutrition information available