Succotash served over Creamy Polenta

• 1 tbsp. earth balance (or butter)
• 1 large white onion, chopped
• 1 tsp. minced garlic
• 4 medium zucchini, chopped
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 – 10 oz. package frozen lima beans, thawed
• 1 – 15 oz. can corn, drained
• 1 tbsp. fresh minced marjoram
• Sea Salt & Fresh ground pepper

Melt butter in a skillet over medium-high heat. Add onion, cook until golden, about 5 minutes. Add garlic and cook 1 minute. Add zucchini and peppers and cook, partially covered until beginning to soften, about 10 minutes. Add lima beans and corn; cook until heated through, stirring frequently, about 5 minutes. Mix in marjoram. Season with sea salt & fresh ground pepper.

Cook the polenta according to the directions on the package.

Spoon polenta onto your plate and cover with Succotash. YUMMO!