 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Polenta makes an upper and lower crust to this high fiber, high protein vegetarian meal. Not very low in calories, but high in nutrition and satiety! Ingredients:
8 ounces cornmeal |
16 ounces kidney beans |
16 ounces pinto beans |
16 ounces corn, no salt |
1/4 cup salsa |
16 ounces diced tomatoes |
1/2 large onion |
2 cloves garlic |
1 tbsp ground cumin |
1 tsp cilantro |
1 tsp chili powder |
1 tsp cayenne pepper |
Directions:
1. The analyzer couldn't find polenta, so I put in corn meal. Use one roll of cooked polenta instead of the cornmeal. Slice it thinly and form a layer on the bottom of a glass pan. Rinse the canned beans and corn and pour on top of the polenta. Lightly saute the onion with the seasonings in a pan coated with cooking spray, then add onto beans with salsa and tomatoes. Top all with remaining polenta slices. Can be served with melted soy cheese and freshly ground pepper, if desired. Bake in oven at 350 degrees for 35 minutes or until heated through and the polenta on top is slightly brown.
|
|