Corn And Black Bean Polenta
Serves 6
Two popular foods team together in a tasty casserole
for a side dish or main course.
Basic Polenta
1 cup cooked corn, cut from 2 ears, or 1 cup frozen
corn, thawed
1 can (15 ounces) black beans, rinsed, drained, and
patted dry with a
paper towel
1 cup chopped red bell pepper 1 can (8 ounces) tomato
sauce
2 cups firmly packed, grated Monterey Jack cheese
Light sour cream, for topping
Preheat oven
to 350° F. Make polenta
and turn it into a lightly oiled or sprayed 7 1/2- by 11 3/4-inch
glass baking dish. Add a layer of corn on top of the polenta, then a
layer of beans, and a layer of peppers. Pour tomato sauce over and
sprinkle with cheese. Bake, uncovered, until polenta is firm and
bubbly, about 30 minutes.
Let stand 5 to
10 minutes. Cut into squares and serve immediately. Pass sour cream in
a bowl.
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