Polenta with Sun-Dried Tomatoes and Black Beans

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Polenta with Sun-Dried Tomatoes and Black Beans

Source: Eat More Weigh Less

 

Serves 6

 

4 c water of veggie stock

1 cup polenta or finely ground cornmeal

1 tablespoon ground cumin

1 teaspoon freshly ground black pepper

1 tsp. salt, optional

1 teaspoon ground basil or oregano

3 Tablespoons chopped scallions

 

Sun-Dried Tomato Pesto

 

1/2 cup softened sun-dried tomatoes

2 garlic cloves minced

1/4 cup balsamic vinegar (or lemon juice)

1/2 cup chopped fresh basil

1/4 c chopped fresh Italian Parsley

1 teaspoon capers

1 large fresh tomato, seeded

 

Black Beans

 

2 cups cooked black beans

4 garlic cloves, minced

1 jalapeno pepper, seeded and minced

1/2 red onion, minced

1 teaspoon ground cumin

1/2 cup water or chicken-style broth

 

Bring the water or stock to a boil; slowly add the polenta, stirring

constantly to avoid lumps. Add the cumin and pepper. Reduce to a

simmer and cook, stirring often, for 20 minutes, until the polenta is

thick and begins to pull away from the sides of the pot. Add the basil

and scallions. Set aside.

 

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender

and process at high speed until well blended and smooth. Pour into a

bowl and set aside. (Can be made ahead and refrigerated.)

 

In a large saucepan or skillet, cook the garlic, jalapeno, onion,

pepper and cumin in the water for 3 minutes until soft. Add the

cooked black beans and continue to heat until hot. Add vegetable stock

if moister beans are desired. (Can be made ahead and refrigerated.)

 

Serve the polenta with the black beans spooned over, Garnish with the

tomato pesto.

 

 

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