Meatless Main Dish
Prep Time1 hour
Servings4 entree portions
Recipe Ingredients3 cups water
1 cup corn meal
1/2 cup plus 2 tablespoons fresh cilantro, chopped
3 tablespoons olive oil, divided
1 white onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, sliced
1 15 oz can “no-added salt” black beans, drained and rinsed
1 15.5 oz can Ro*tel Mild Diced Tomatoes and Green Chilies, drained
1 teaspoon cumin
1/4 teaspoon salt
2 avocados, sliced
DirectionsBoil water in a 3 quart sauce pan. Gradually sprinkle in corn meal, whisking constantly to avoid lumps. Once all the cornmeal is in, reduce heat to low. Continue stirring with a wooden spoon. Stir in 1/2 cup cilantro (reserve remaining 2 tablespoons of cilantro for garnish). Continue cooking and stirring for 10 minutes. Polenta should be thick, but still smooth. Transfer polenta to a lightly greased, 8x8 inch oven dish. Cool in refrigerator for 20 minutes (or longer if more convenient).
Heat 1 tablespoon of olive oil (reserve the remaining olive oil for later use) in a skillet over medium heat. Cover and sauté for 5 minutes. Stir in bell peppers. Cover and cook an additional 5 minutes. Stir in beans, Ro*tel Tomatoes, cumin and salt. Reduce heat to low. Cover and keep warm until ready to serve.
Preheat oven to broil. Remove polenta from refrigerator and cut into 8 equal squares. Place on a non-stick cookie sheet. Measure 2 tablespoons of remaining olive oil into a small bowl. Using a pastry brush, brush olive oil onto polenta. Broil on top rack of oven for 5 minutes. Turn polenta over and brush with olive oil. Broil another 5 minutes.
Sprinkle dinner plates with cilantro. Serve polenta immediately topped with sautéed onion, peppers and beans. Garnish with sliced avocado.