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Prep Time: 40 Minutes Cook Time: 7 Minutes |
Ready In: 47 Minutes Servings: 4 |
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A quick, easy, no-meat dish that has become a favorite busy-night meal. Ingredients:
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:
1. Add the oil to a saucepan and let get heated over medium heat.
2. Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
3. Add in the wine, garlic, and oregano; stir and cook for 1 minute.
4. Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
5. 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.
6. Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
7. Uncover and lower heat to medium.
8. While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
9. Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
10. Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
11. Spoon polenta into individiual serving bowls; top with beans.
12. Serve warm.
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