Yield: 1 servings
|¾ cup||Yellow cornmeal|
|¾ cup||Cold water|
|1 medium||Onion, chopped|
|2 cloves||Garlic, minced|
|3||Fresh jalapeno peppers, seeded and chopped|
|1 tablespoon||Vegetable oil|
|1 teaspoon||Dried oregano|
|14 ounces||Can Mexican style stewed tomatoes|
|8 ounces||Tomato sauce|
|15½ ounce||Can black beans, rinsed and drained|
|1 cup||Frozen whole kernal corn|
To cook polenta, bring 2 1/4c water to a boil in a saucepan. Combine cornmeal, 3/4c cold water and salt in a small bowl. Slowly add the boiling water, stirring constantly. Cook and stir until the mixture returns to a boil. Reduce heat to very low. Cover and simmer 15 mins, stirring occasionally. Pour hot mixture into a greased 8x8x2 baking pan. Cool for 1 hour. Cover with plastic wrap and chill for several hours or overnight until firm.
Cook onion, garlic and fresh jalapenos in hot oil in a saucepan over medium heat until tender but not brown. Stir in oregano and cumin; cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set tomatoes aside. Add tomato liquid, tomato sauce and beer to onion mixture and bring to a boil. Reduce heat and simmer, uncovered for 5 mins.
Coarsely chop the stewed tomatoes. Add tomatoes, black beans, corn and black pepper to taste to onion mixture. Simmer, uncovered, for 15 to 20 minutes or until most of the liquid is absorbed and the mixture thickens.
Meanwhile, remove polenta from pan and cut into 4 squares, then cut each square in half diagonally. Place on greased baking dish and bake, covered with foil, in a 400 oven for 10-12 mins or until heated thru. To serve, place 2 polenta triangles on a plate. Spoon chili over polenta.
Taken from Veggie Life recipe archives on the WWW Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95