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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's Mexican Night Salad (#188160) Ingredients:
2 cups vegetable stock |
1/2 teaspoon salt |
1 cup yellow cornmeal |
1 1/2 cups shredded cheddar cheese, divided |
1 (19 ounce) can black beans, drained and rinsed |
1 cup salsa (mild, medium or hot) |
1 cup kernel corn, frozen, thawed or 1 cup canned corn, drained |
2 chipotle chiles in adobo, diced |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/4 cup chopped fresh coriander |
Directions:
1. Preheat oven to 350.
2. Lightly oil an 11 x 7-inch (2 L) baking dish.
3. Bring stock and salt to a boil.
4. Slowly whisk in cornmeal until mixture thickens.
5. Bring to boil.
6. Take off the heat.
7. Stir in 1/2 cup of the cheddar cheese and mix until melted.
8. Spread in prepared pan and cover to keep warm.
9. Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
10. Stir in remaining cheese (1 cup) and coriander.
11. Spread mixture over cornmeal base.
12. Bake for 25-30 minutes- until heated through and cheese is melted.
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