Guest guest Posted March 24, 2006 Report Share Posted March 24, 2006 * Exported from MasterCook * Enchilada-Inspired Polenta Pie Recipe By :Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Main Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons water -- or olive oil 1 small yellow onion -- minced 1 1/4 cups cornmeal 1 teaspoon salt 1 tablespoon chili powder -- AND 1/2 teaspoon chili powder 4 cups boiling water 2 1/2 cups salsa -- chunky, your choice 1 1/2 cups canned pinto beans -- rinsed and drained 4 ounces canned chili peppers -- diced 2 tablespoons red onion -- minced 2 tablespoons black olives -- sliced salt and pepper -- to taste 2 tablespoons fresh cilantro leaves -- minced 1. Saute the onions until softened, about 5 minutes. 2. Put the onions in the slow cooker, then add the cornmeal, salt, 1/2 teaspoon of the chili powder, and stir in the boiling water until well combined. Cover and cook on LOW 6 to 8 hours, stirring occasionally. 3. In a large bowl, combine the salsa, beans, corn, chilies, red onion, olives, & remaining chili powder and season with salt & pepper. Mix well and set aside. 4. About 30 minutes before ready to serve, spread the bean mixture on top of the polenta mixture. Cover and continue to cook until the beans are hot. 5. Serve with the cilantro as garnish. Description: " The flavors and ingredients of enchiladas were the inspiration for this recipe, with a polenta base standing in for soft corn tortillas. For added richness, top with shredded soy cheddar close to serving time. " Source: " Fresh From the Vegetarian Slow Cooker " Copyright: " 2004 " - - - - - - - - - - - - - - - - - - - Per Serving: 304 Calories; 2g Fat (6.5% calories from fat); 11g Protein; 62g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 2011mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2006 Report Share Posted March 25, 2006 Step 3 mentions corn but there is no corn in the ingredient list. Have you made this recipe? How much corn did you use? On 3/24/06, Sue in NJ <susang3 wrote: > > > * Exported from MasterCook * > > Enchilada-Inspired Polenta Pie > > Recipe By :Robin Robertson > Serving Size : 4 Preparation Time :0:00 > Categories : Crockpot Main Dish > Vegan > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 tablespoons water -- or olive oil > 1 small yellow onion -- minced > 1 1/4 cups cornmeal > 1 teaspoon salt > 1 tablespoon chili powder -- AND > 1/2 teaspoon chili powder > 4 cups boiling water > 2 1/2 cups salsa -- chunky, your choice > 1 1/2 cups canned pinto beans -- rinsed and drained > 4 ounces canned chili peppers -- diced > 2 tablespoons red onion -- minced > 2 tablespoons black olives -- sliced > salt and pepper -- to taste > 2 tablespoons fresh cilantro leaves -- minced > > 1. Saute the onions until softened, about 5 minutes. > > 2. Put the onions in the slow cooker, then add the cornmeal, salt, 1/2 > teaspoon of the chili powder, and stir in the boiling water until well > combined. Cover and cook on LOW 6 to 8 hours, stirring occasionally. > > 3. In a large bowl, combine the salsa, beans, corn, chilies, red onion, > olives, & remaining chili powder and season with salt & pepper. Mix well > and set aside. > > 4. About 30 minutes before ready to serve, spread the bean mixture on top > of the polenta mixture. Cover and continue to cook until the beans are > hot. > > 5. Serve with the cilantro as garnish. > > Description: > " The flavors and ingredients of enchiladas were the inspiration for > this recipe, with a polenta base standing in for soft corn tortillas. > For added richness, top with shredded soy cheddar close to serving > time. " > Source: > " Fresh From the Vegetarian Slow Cooker " > Copyright: > " 2004 " > > - - - - - - - - - - - - - - - - - - - > > Per Serving: 304 Calories; 2g Fat (6.5% calories > from fat); 11g Protein; 62g Carbohydrate; 11g Dietary Fiber; 0mg > Cholesterol; 2011mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 > 1/2 Vegetable; 0 Fruit; 0 Fat. > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 > > > > > > Quote Link to comment Share on other sites More sharing options...
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