Polenta Black Bean Pie Recipes

Steps:

• Add the oil to a saucepan and let get heated over medium heat.
• Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
• Add in the wine, garlic, and oregano; stir and cook for 1 minute.
• Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
• Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
• Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
• Uncover and lower heat to medium.
• While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
• Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
• Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
• Spoon polenta into individiual serving bowls; top with beans.
• Serve warm.

Steps:

• Preheat oven to 400.
• Heat 1 Tbs oil in large saucepan over med. heat.
• Add white part of scallions and garlic.
• Season with salt and pepper.
• Cook until softened, stirring constatly, 2-3 minutes.
• Add beans, tomatoes with juice and 1/2 cup water.
• As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch.
• Reduce to a simmer, cook until mixture has thickend, 10-15 minutes.
• Meanwhile, brush 8 10-12oz ramekins or custard cups with remaining oil. Or you can use 2 pie plates. Each ramekin serves one, each pie plate serves four.
• Slice polenta into 8 rounds and place one in each ramekin. If using pie plates, slice into 16 rounds and place 8 in each pie plate.
• Remove bean mixture from heat.
• Stir in green part of scallions, silantro and hot suace and season with salt and pepper.
• Spoon mixture into ramekins, or spoon over polenta slices in pie plates.
• Top with cheese.
• At this point, you can freeze the unbaked pies. Let cool completely and cover with foil. Then freeze for up to 3 months.
• Bake at 400 15-20 minutes.
• Let stand 10 minutes before serving.
• If desired, garnish with cilantro and serve with salsa.
• If frozen, no need to thaw before baking: Bake frozen and foil-covered 60-70 minutes if in ramekins and 70-80 minutes if in pie plates.
• Remove foil and bake until cheese is golden brown, about 15 more minutes.

Steps:

• Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
• Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.

Steps:

• Saute onion in saucepan until translucent. Add minced garlic, Jalepeno, chili powder and cumin. saute for 2 min. Add black beans. Saute together for a few moments and salt to taste. POur bean mixture into a casserole dish or pie pan. in same pot bring 2 cups of water to a boil. Add polenta stirring the whole time. As polenta thickens add diced green chilies. When water is absorbed, turn off heat and stir in yogurt and cheddar. Pour polenta over bean mixture, spread evenly over beans pressing firmly down. Allow polenta to set. Cut wedges of "pie" top with salsa, sour cream, avocado.

Steps:

• Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
• Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
• Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

Steps:

• Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.