enchilada_polenta_pie
−Table of Contents
Enchilada Inspired Polenta Pie
Ingredients
- 2 T. olive oil
- 1 small onion, minced
- 1 1/4 c. cornmeal
- 1 t. salt
- 3 1/2 t. chili powder
- 4 c. boiling water
- 2 1/2 c. salsa
- 1 can pinto beans
- 1 c. corn
- 1 4 oz. can diced green chilies, drained
- 2 T. minced red onion
- 2 T. sliced black olives
- salt and pepper to taste
- 2 T. minced fresh cilantro
Directions
- Saute onion in oil until brown.
- Place onion in crockpot. Add cornmeal, salt and 1/2 t. chili powder. Stir in the boiling water until well combined.
- Cook on Low for 6-8 hours
- In a large bowl, combine salsa, beans, corn, chilies, red onion, olives, and remaining 3 t. chili powder. Season with salt and pepper. Mix well and set aside.
- 30 min. before serving, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until bean mixture is hot (30 min.)
- Garnish with cilantro and serve.
Source
- Fresh from the Vegetarian Slow Cooker, by Robin Robertson (p. 128)
enchilada_polenta_pie.txt · Last modified: 2020/07/27 16:47 by 127.0.0.1