Chili Bean Polenta: The Best Chili Bean Polenta Recipe from Cook'n

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	Chili Bean Polenta

Serves: 4

Preparing polenta used to be a big deal involving half an hour of stirring, sputtering, and scorching. Then there arrived precooked polenta in loaves and logs, which was a great alternative if you wanted to slice and fry it, but not for creamy, silken, soft polenta. Recently I found instant polenta. Innately suspicious of anything instant, I didn’t expect much, but I was floored. This stuff is good. It cooks up in less than 5 minutes and has a creamy, appropriately grainy consistency and bold corn flavor, similar to what one would expect from long-simmered polenta.

   2 tablespoons vegetable oil
   1 cup diced onions, fresh or frozen
   1 teaspoon minced garlic, fresh or jarred organic
   1 (14-ounce) can pinto beans, drained and rinsed
   1 (14-ounce) can green enchilada sauce
   1/2 red Roasted Peppers, homemade, frozen, or jarred, diced
   Salt and ground black pepper to taste
   3 cups boiling water
   3/4 cup instant polenta, such as Bellino or Favero
   2 tablespoons chopped cilantro
   1/2 cup shredded Monterey Jack-Colby cheese

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Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 2 minutes. Add the garlic, beans, enchilada sauce, and red pepper. Heat until simmering, season with salt and pepper, and simmer for 5 minutes.

Bring the water to a vigorous boil in a separate saucepan. Stir in the polenta and simmer until thick, about 3 minutes. Season assertively with salt.

Stir the cilantro into the beans and serve over a bed of polenta; top with the cheese.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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