Polenta with Sun-Dried Tomatoes and Black Beans

By Hklbrries

Ingredients

• Polenta:
• 4 cups water or vegetable stock
• 1 cup polenta or finely ground cornmeal
• 1 tbsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp ground basil or oregano
• 3 tbsp chopped scallions
• Sun-Dried Tomato Pesto:
• 1/2 cup softened sun-dried tomatoes
• 2 garlic cloves, minced
• 1/4 cup balsamic vinegar
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh Italian parsley
• 1 tsp capers
• 1 tsp balsamic vinegar
• 1 large fresh tomato, seeded
• Black Beans:
• 2 cups cooked black beans
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 red onion, minced
• 1 tbsp black pepper
• 1 tsp ground cumin
• 1/2 cup dry sherry

Details

Servings 6

Preparation

Step 1

Bring the water or stock to a boil; slowly add the polenta, stirring constantly to avoid lumps. Add the cumin and pepper. Reduce to a simmer and cook, stirring often, for 20 minutes, until the polenta is thick and begins to pull away from the sides of the pot. Add the basil and scallions. Set aside.

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender and process at high speed until well-blended and smooth. Pour into a bowl and set aside.

In a large saucepan or skillet, cook the garlic, jalapeno, onion, pepper, and cumin in the sherry for 3 minutes until soft. Add the cooked black beans and continue to heat until hot. Add vegetable stock if moister beans are desired.

Serve the polenta with the black beans spooned over. Garnish with the tomato pesto.

Nutritional Information:
Per (1 1/2 cup) serving
265 calories
1.9 g fat
0 mg cholesterol
33.4 mg sodium