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!

Fiesta Polenta [Vegan, Gluten-Free]

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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

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.


About The Author

Janie Gianotsos

See My Recipes

After living many years gluten-free, and deciding to adopt the vegan lifestyle in 2011, Janie Gianotsos, at the pleading of her hungry hubby, decided to start writing down the “good” recipes so she could make them again.  Starting a blog to share this wonderful, energizing and compassionate way of eating just made sense. On Gluten Free Vegan, she shares her “good” recipes as well as tips and musings on living gluten-free and vegan.

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