I needed something quick, easy, filling and of course, tasty, so I took a look in my pantry. I found an extra bag of polenta, so that was top of my mind. Polenta whips up quickly. Now what to add to it? Beans already cooked in the fridge, a can of chilies, some fresh cilantro, tomatoes, onions and spices – voila! In less than 30 minutes, dinner is served!

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Fiesta Polenta [Vegan, Gluten-Free]

Serves

4-6

Ingredients

  • 2 cups dry polenta
  • 6 cup  water
  • 1 cup nutritional yeast
  • 1 cup cooked or canned black, pinto or kidney beans
  • 1 cup chopped fresh tomatoes
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green chilies
  • ½ cup chopped green onions
  • 1 Tbs chili powder
  • 1 Tbs Dr. Bragg’s amino acids
  • 2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
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Preparation

  1. First boil the water and slowly add in the polenta, stirring constantly.
  2. As soon as it boils, turn down to low heat and cover for about 5 minutes.  Add in the spices and aminos a few at a time, stirring well to ensure it all mixes together. Then add the cilantro, chilies, beans and tomatoes stirring gently until everything is warm.
  3. Spoon into bowls and top with a little more cilantro or some vegan cheddar cheese.


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