Black Beans and Polenta
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“A quick, easy, no-meat dish that has become a favorite busy-night meal.”
Black Beans and Polenta
0 recipe photos
READY IN:47mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1⁄4 cup white wine
- 1 teaspoon bottled minced garlic
- 1 teaspoon dried oregano
- 2 (15 ounce) cans black beans
- 2 (14 1/2 ounce) cans vegetable broth
- 1⁄2 teaspoon dried rosemary
- 1 cup yellow cornmeal
- 1⁄2 cup grated parmesan cheese
- 1 tablespoon margarine
Directions
- Add the oil to a saucepan and let get heated over medium heat.
- Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
- Add in the wine, garlic, and oregano; stir and cook for 1 minute.
- Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
- Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
- Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
- Uncover and lower heat to medium.
- While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
- Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
- Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
- Spoon polenta into individiual serving bowls; top with beans.
- Serve warm.
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Black Beans and Polenta