Mexican Polenta

By cmschnettler

Ingredients

• 2 T OLIVE OIL
• 1 SM MINCED ONION
• 1 1/4 C CORNMEAL
• 1 t SALT
• 1 T & 1/2 t CHILI POWDER
• 4 C BOILING WATER
• 2 1/2 C CHUNKY SALSA
• 1 1/2 SLOW COOKED PINTO BEANS OR A 15.5 OZ CAN OF PINTOS, RINSED & DRAINED
• 1 1/2 C FRESH OR FROZEN CORN KERNALS- THAWED
• 4 OZ. CAN DICED GREEN CHILIS, DRAINED
• 2 T MINCED RED ONIONS
• 2 T SLICED BLACK OLIVES
• SALT & PEPPER
• 2 T FRESH MINCED CILANTRO

Preparation

Step 1

SAUTE ONION IN OIL UNTIL SOFT.
TRANSFER ONIONS TO LIGHTLY OILED 3 ½ -4 QT SLOW COOKER. ADD THE CORNMEAL, SALT & ½ teas. CHILI POWDER. STIR IN BOILING WATER UNTIL WELL COMBINED. COVER & COOK ON LOW FOR 6-8 HRS, STIRRING OCCASIONALLY.