Polenta Black Bean Pie Recipes

POLENTA AND BLACK BEAN CASSEROLE

Polenta and Black Bean Casserole image

Categories Bean Cheese Bake Vegetarian Dinner Casserole/Gratin Winter Monterey Jack Hominy/Cornmeal/Masa Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 10

Ingredients

3/4 cup chopped fresh cilantro
2 4-ounce cans diced green chilies, drained
1/4 cup canned salsa verde (tomatillo salsa)
3 large garlic cloves, minced
1 1/2 teaspoons ground cumin
1 16-ounce purchased polenta roll, cut into 18 rounds
1/2 cup whipping cream
1 15-ounce can black beans, well drained
1 15-ounce can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (about 10 ounces)

Steps:

Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

RED AND BLACK BEAN PIES

Red and Black Bean Pies image

No pie crusts needed, just prepared polenta slices.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
4 garlic cloves, minced
Coarse salt and ground pepper
2 cans (15 ounces each) pinto beans, drained and rinsed
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
1 package (16 ounces) plain prepared polenta, patted dry
1 cup packed fresh cilantro leaves, roughly chopped, plus more for garnish (optional)
1/2 teaspoon hot sauce, such as Tabasco
1 1/2 cups coarsely shredded pepper Jack cheese (6 ounces)
Salsa (optional)

Steps:

Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

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