Spicy Black Beans and Polenta

Hoxsey Clinic compliant recipe.
Spicy Black Beans and Polenta
Spicy Black Beans and Polenta

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp(s) Olive Oil

  • 3/4

    cup(s) Onion(s), White Medium, Chopped

  • 1

    tsp(s) Garlic minced

  • 1

    tsp(s) Oregano Dried

  • 30

    ounce(s) Black Beans 2 Cans

  • 29

    ounce(s) Vegetable Broth

  • 1/2

    tsp(s) Rosemary Dried

  • 1

    cup(s) Cornmeal Yellow

  • 1/2

    cup(s) Mozzarella, Fresh Grated

  • 1

    tbsp(s) Butter, unsalted

Directions

1. Heat the oil over medium heat in a 2-quart saucepan that has a lid. Peel and coarsely chop the onion, adding it to the pan as you chop. Raise the heat to high and cook until the onion is tender, about 3 minutes. Add garlic, and oregano, and cook for 1 minute. 2. Drain one can of beans and add them to the saucepan along with the un-drained can. Stir well, cover, and reduce the heat to medium. Let the mixture cook, uncovering occasionally to stir, while preparing the polenta. 3. Combine the vegetable broth and rosemary in a 4-1/2-quart Dutch oven or soup pot and bring to a boil, covered, over high heat, about 4 minutes. Uncover and lower the heat to medium, but maintain a moderate boil. Whisking constantly, slowly add the cornmeal to the boiling broth. Continue to whisk until the mixture reaches a porridge like consistency, 2 to 3 minutes. 4. Remove the polenta from the heat and stir in the Mozzarella and butter. Place some polenta in each serving bowl. Top with the beans and serve.

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