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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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