This was an incredibly filling meal and again made a large pan of food that feed my roommate and I for several days. This was two separate dishes. It is a black bean chili bake served with broiled polenta squares. I started by making the polenta because it needs to sit in the fridge to set up.
Broiled Polenta Squares
6 cups water
1/2 Tbsp garlic salt
2 1/2 cups yellow cornmeal
1 tsp dried basil
Bring water to boiling in a large saucepan. Add the garlic salt. Reduce heat to simmering and slowly pour the cornmeal and basil into the pan in a thin stream, stirring constantly. Continue to stir until the polenta is thick and pulls away from the sides of the pan. With a paper towel rub the sides and bottom of a 9x13 pan with water to prevent sticking. Press the polenta into the pan until well packed. Cover and allow to sit in the fridge for 2 hours or until completely cooled.
When ready to serve, cut the polenta into squares and place on an oiled cookie sheet under a high broiler (a toaster oven will also work) until they are slightly browned and crispy on the outside.
Black Bean Chili Bake
2 cans black beans, drained and rinsed
1 large can chunky tomato sauce
2 cups cooked brown rice
1 can corn kernels, drained
1/2 cup diced onion
1 Tbsp chili powder
sprinkle cayenne pepper
sprinkle garlic salt
sprinkle cinnamon
Put beans in a large bowl and mash until they are about half crushed. Add remaining ingredients and stir until will combined. Put in a 9x13 that has been lightly rubbed with olive oil. Bake in a 350*F oven for 15-20 minutes or until warmed through. I served this with avocado on top and some green bell pepper on the side.
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