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Recipes » Main Dish » Polenta Pie with Rice & Beans, Salsa, and Guacamole
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Reprinted from The China Study Cookbook (BenBellaBooks, 2018)


  • 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


  • 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.

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