Santa Fe Rice over Grilled Polenta

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Santa Fe Rice over Grilled Polenta

Source: 3ABN

 

1 1/2 c. grape tomatoes, chopped

1 large red bell pepper, finely chopped

2 jalapeño peppers, minced

1/2 c. fresh lemon juice

1 1/2 tsp. dried chervil

1/2 tsp. dried basil

1 16 oz. bag frozen sweet corn

1 15 oz. can black beans, drained

1 Tbsp. olive oil

1 onion, finely chopped

2 c. brown rice, cooked

2 c. white rice, cooked

salt to taste

instant polenta

shredded fresh spinach

 

1. In large saucepan, sauté onion in oil until clear, add garlic and

sauté for another minute.

 

2. Stir in rice and mix well. Sauté for 2-3 minutes, then add the rest

of the ingredients except polenta and spinach and sauté for another 3

- 4 minutes.

 

3. Mix polenta according to package directions. Pour into a 9 x 13â€

pan that has been sprayed with vegetable oil spray. Chill until firm.

 

4. When chilled, cut into large squares and place squares on a baking

sheet that has been sprayed with vegetable oil spray.

 

5. Set oven to “broilâ€. When oven is ready, broil the polenta slices

until they are golden brown,very closely so they don’t burn, or bake

at 400 degrees for 10-15 minutes.

 

6. Serve the Santa Fe rice over the polenta, topping with shredded

spinach leaves. Drizzle soy sour cream or ranch dressing over the top.