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)
garlic cloves, minced
1 (15-ounce) can
low-sodium vegetable broth
short-grain brown rice
polenta or cornmeal
salt, plus more to taste
cooked or canned black beans
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.