Monday, January 19, 2009
Aaron was coming for dinner and I wanted something a little bit different, something I hadn't made in awhile.
First I made a batch of polenta (using my oven-bake method, of course), but I halved it. I'm not sure that was the best bet -- next time, I think I'd make a full batch and use about 3/4 of it. I added a lot of grated extra-sharp cheddar -- maybe 1 1/2 cup? -- after it came out of the oven.
Grease a gratin dish (or a plain rectangular or square baking dish) and spoon in the hot polenta. Spread it evenly around, and as far up the sides of the dish as you can easily manage.
While the polenta was baking, I prepared the filling:
1 large onion, chopped fine
2 cloves garlic, minced or pressed
1 tsp ground cumin
1 tsp chili powder
1 T flour
1 cup bean broth (or vegetable broth, or water)
1 cup crushed tomatoes
2-3 cups cooked pinto beans
1/2 tsp oregano
1 cup grated cheddar (this is for the top -- in addition to what gets mixed into the polenta)
Sauate the onion till golden, then add garlic and spices. Stir constantly for 1 minute, then stir in the flour and continue stirring for another minute. Add the broth, tomatoes, beans and oregano and stir well. Simmer for about 10 minutes, then spoon into the prepared polenta "crust."
Sprinkle with cheese and bake for 30 minutes, covered, then 15 minutes, uncovered, at 350. You might want to let it stand for a few minutes so the cheese sets.