Chili Bean Polenta

Serves: 4
Total Calories: 255


2 tablespoons vegetable oil
1 cup diced onion, fresh or frozen
1 teaspoon minced garlic, fresh or jarred organic
1 (14-ounce) can pinto bean, 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


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.

Nutritional Facts:

Serves: 4
Total Calories: 255
Calories from Fat: 109

This Chili Bean Polenta recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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