Tuesday, March 13, 2007
Another One From Vegan Planet
The actual title of this recipe is "Baked Polenta with Red Beans and Fresh Tomato Salsa," only I used pinto beans and jarred salsa. I had a can of pinto beans on-hand, but only dried kidney beans and I hadn't planned ahead. Plus, pinto beans sounded like they went better with salsa than kidney beans would. I also left out the cilantro in the recipe, simply because I didn't have any, and instead of a small amount of scallions, I used a chopped yellow onion. This was really good. I was worried my boyfriend wouldn't like the polenta, as I fixed a dish using the polenta that comes in a tube a couple of years ago and he didn't care for that stuff that much. Turns out that he loves homemade polenta, though. Yay! Don't be fooled by the title of "baked polenta." You do bake it, but you cook it on the stove first, so you still have the 30-40 minutes of stirring. Now I know how to make grits from scratch, too! I would use white cornmeal for that, though.