Chipotle-Polenta Bake

Name: Chipotle-Polenta Bake
Cook time: 6 h
Total time: 6 h
Ingredients: 2 teaspoons olive oil; 3 tablespoons chili powder; 5 scallions, minced; 5 cups boiling vegetable broth; 1½ cups cooked pinto beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked pinto beans or 1 (15-ounce) can beans, rinsed and drained; 2 tablespoons minced chipotle chiles in adobo; 1½ cups fresh or thawed frozen corn kernels; Your favorite salsa, for serving; Louisiana hot sauce; Sliced jalapeño chiles, sliced black olives, and/or vegan sour cream, for garnish (optional); 2 tablespoons minced fresh cilantro, for garnish; Sliced jalapeño chiles, sliced black olives, and/or vegan sour cream, for garnish (optional); Sliced jalapeño chiles, sliced black olives, and/or vegan sour cream, for garnish (optional); 1¼ cups medium-ground cornmeal; 1¼ teaspoons salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This yummy casserole couldn’t be easier to make. Just combine all of the ingredients in the cooker, turn it on, and walk away—that is, until the wonderful fragrance draws you back to enjoy your meal. This soft and spicy polenta is spooned into bowls and topped with your garnishes of choice. If you prefer a milder flavor, cut back on the amount of chili powder and chipotle.

If you prefer fried polenta slices, transfer the cooked soft polenta to a greased loaf pan and refrigerate to c

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method