Polenta Pie with Rice & Beans, Salsa, and Guacamole
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
What You'll Need
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
½ tsp lemon juice
¼ tsp garlic powder
How to Make It
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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