Baked Polenta with Red Beans and Salsa

Name: Baked Polenta with Red Beans and Salsa
Cuisine: Italian
Ingredients: 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 1 cup Fresh Tomato Salsa or other tomato salsa; 1 cup Fresh Tomato Salsa or other tomato salsa; ½ cup shredded vegan cheddar cheese (optional); 3½ cups water; 1 teaspoon salt, plus more as needed; 2 tablespoons minced fresh cilantro; Freshly ground black pepper; 1 cup medium-grind yellow cornmeal; 3 scallions, finely minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The beautiful colors of bright yellow polenta, dark red beans, luscious red tomatoes, and brilliant green cilantro make this dish almost too pretty to eat. The polenta may be made a few days ahead and refrigerated until needed. To save time, you may substitute a refrigerated fresh salsa (or a bottled salsa) for the homemade version.

Ingredients

3½ cups water
1 teaspoon salt, plus more as needed
1 cup</

Europe
Italy
Stew
Vegan
Gluten-free
Mediterranean

Method

Bring the water to a boil in a large saucepan over high heat. Reduce the heat to medium, add the 1 teaspoon salt, and slowly whisk in the cornmeal, stirring constantly. Reduce the heat to low and continue to cook, stirring frequently, until thick, about 30 minutes. Stir in the scallions and 1 tablespoon of the cilantro, and season to taste with salt and pepper.