Name: Polenta Pie with Rice and Beans, Salsa, and Guacamole
Prep time: 15 min
Cook time: 90 min
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

Recipes » Main Dish » Polenta Pie with Rice and Beans, Salsa, and Guacamole

By LeAnne Campbell, PhD

(5)

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

Gluten Free Low Sugar Nut Free Soy Free

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

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

Whole Food, Plant-Based Living: Getting Started

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.
9. Garnish each serving with guacamole.