Enchilada-Inspired Polenta Pie - correction

[Guest guest]

> Step 3 mentions corn but there is no corn in the ingredient list. Have you

> made this recipe? How much corn did you use?

 

Thanks for pointing out the omission. it's 1 1/2 cups corn kernals. You can

use fresh, canned or defrosted frozen.

 

I'll fix the recipe in the archives, too.

 

 

 

* 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

1 1/2 cups corn kernels

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 "

 

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Per Serving: 353 Calories; 3g Fat (6.1% calories

from fat); 12g Protein; 74g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol; 2014mg Sodium. Exchanges: 4 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 0