A hearty porridge that originated in Italy, polenta has a grainy texture that’s often compared to grits. In this dish, it goes really well with the smoothness of the avocado! It's hearty, tasty, and a great dish to make for large groups.
Prep: 15 mins
Cook: 1 hr 30 mins
Yield: 4 servings
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
Ingredients
Ingredients
¼ cup
diced onions
4
garlic cloves, minced
1 (15-ounce) can
diced tomatoes
2 cups
low-sodium vegetable broth
1 Tbsp
chili powder
1½ cups
short-grain brown rice
2 cups
water
¾ cup
polenta or cornmeal
¼ tsp
salt, plus more to taste
2 cups
cooked or canned black beans
1 cup
salsa
2
avocados
½ tsp
lemon juice
¼ tsp
garlic powder
Instructions
Instructions
1. Place onions, garlic, tomatoes, vegetable broth, chili powder, and rice in a rice cooker or saucepan. Cook until all liquid is absorbed and rice is tender, about 45 minutes.
2. Preheat oven to 350 degrees F.
3. Meanwhile, combine water, polenta, and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium–high heat and cook for 10–12 minutes, stirring, until polenta pulls away from the sides of the pan. Transfer to a large pie dish and spread over the bottom and sides of the dish.
4. Combine the black beans and rice. Spread rice and bean mixture on top of polenta.
5. Spread salsa on top of rice mixture.
6. Bake for 30 minutes.
7. Remove from the oven and let sit for 5–10 minutes.
8. Scoop avocado flesh into a bowl and mash with lemon juice and garlic powder. Season with salt.
)
)
)
