I received this cookbook as a Christmas present (from Managed Mom) many years ago and since then it has remained my favorite. No pictures, just amazing recipes. I’m afraid with the rising of Pinterest and of course internet in general, that cookbooks may be a dying trend. Do you use your cookbooks anymore?
This also gave me the opportunity to try this Polenta that my friend Spicy RD has recommended, the quinoa precooked blend, very exquisite! Also, buying the pre-cooked is nice to eliminate a step! To reconstruct the precooked polenta, simply place in saucepan, add small amounts of water in steps and heat until desired consistency is met. Mashed potato consistency is what you are looking for. For best results, use when hot to form into crust.
Black Bean Polenta Pie
2 1/2 cups cooked Polenta (or precooked in tube)
1 Tbsp olive oil
1 cup chopped onion
1 cup chopped green bell peppers
1 cup chopped tomatoes or one 8 ounce can whole peeled tomatoes, un-drained
1 1/2 cups cooked black beans
1 cup corn kernels (I used a combo of corn and chopped broccoli)
4 ounce can of chopped chilies, drained
1 1/2 cup cheddar cheese (I used Dialya cheese)
1 egg
1/3 cup sour cream (I used Greek yogurt)
This recipe did not include any seasonings, I used:
Salt, pepper and cayenne to taste
1. Preheat oven to 375
2. Spread cooked polenta into greased, or non stick, 9-inch pie pan
3. In large skillet, heat oil. Add onion and peppers, cook until tender. Add tomatoes and cook until most of liquid is absorbed. Stir in beans, corn and chilies. Stir in 1 cup of the cheese
4. In a small bowl, beat egg into the yogurt. Add to the bean mixture and stir until combined. Spoon into the polenta shell. Top with remaining cheese. Bake 35 minutes or until baked through and cheese is melted.
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| Step 2. What a beautiful crust! |
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| Step 3 |
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| Step 4. YUM!! |
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| Look who came to supervise…CLOVE!!! So pretty!! |
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| Hearty, rustic and soooo good. Serve with simple green salad. |
The crust is what makes this dish. I’m thinking a deep dish ‘pizza???’ This really is a nice vegetarian and gluten-free entree that could easily be made vegan. Even the meat eater in you would love this making it a great dish for all food lovers! Enjoy!
P.S. My new blog is almost done, look forward to a Managed face-lift soon!
