Mom's Polenta with Rice and Beans (WFPBNOGF)
Prep Time
15-20 minutes
Prep Notes
Get out your largest pie pan.
Cooking Time
Cooking time: 55 minutes / Baking time: 30 minutes
Yields
4-6 servings depending on hunger of group
Ingredients
2 cups water
3/4 cup polenta
1/4 teaspoon sea salt
1 small onion, diced
3 cloves garlic, minced or pressed
1 14.5-ounce can diced tomatoes
1 cup vegetable broth (Pacific is a great brand as it is low sodium and no fat)
1 tablespoon chili powder
1 cup short-grain brown rice (sticks together better)
1 15.5-ounce can black beans, drained and rinsed
1 cup salsa
2 avocados
1/2 teaspoon lemon juice
1/4 teaspoon garlic poder
Sea salt to taste
Directions
1) Place 2 cups water, polenta, and salt in a medium saucepan. Bring to a boil and cook for 10-12 minutes, until polenta pulls away from the sides of the pan. Transfer to large pie dish and spread over bottom and sides of dish. Set aside.
2) Place onion, garlic, tomatoes, broth, chili powder, and rice in rice cooker or pan. Cook rice until all liquid is gone and rice is tender (about 45 minutes).
3) Stir black beans into the rice. Spread rice-bean mixture on top of polenta.
4) Spread salsa on top of rice mixture.
5) Bake at 350 degrees F for 30 minutes.
6) Remove from oven and set aside for 5-10 minutes.
7) Mash avocado and toss with lemon juice and garlic powder. Season with sea salt.
8) Arrange mashed, seasoned avocado on top of dish.
Credit
The China Study Cookbook