Ingredients (use vegan versions):
- 2 1/4 cups water
- 3/4 cup yellow cornmeal
- 3/4 cup cold water
- 1/4 teaspoon salt
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 fresh jalapeno peppers, seeded and chopped
- 1 tbl. vegetable oil
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1 14-0z. can Mexican-style stewed tomatoes
- 1 8-oz. can tomato sauce
- 1/2 cup vegan beer
- 1 15-oz. can black beans, drained and rinsed
- 1 cup frozen whole-kernel corn
- black pepper
Directions:
To cook polenta, bring 2 1/4 cups water to a boil in a
saucepan. Combine cornmeal, 3/4 cup cold water and salt in a small
bowl. Slowly add to the boiling water, stirring constantly. Cook and
stir until the mixture returns to a boil. Reduce heat to very
low. Cover and simmer for 15 minutes, stirring occasionally. Pour hot
mixture into a greased 8" X 8" X 2" baking pan. Cool for 1 hour. Cover
with plastic wrap and chill for several hours or overnight until firm.
Cook onion, garlic and fresh jalapeno in hot oil in a saucepan over
medium heat until tender but not brown. Stir in oregano and cumin;
cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set
tomatoes aside. Add tomato liquid, tomato sauce and vegan beer to onion
mixture and bring to a boil. Reduce heat and simmer, uncovered, for 5
minutes.
Coarsely chop stewed tomatoes. Add tomatoes, black beans, corn and
black pepper to taste to onion mixture. Simmer, uncovered, for 15 to
20 minutes or until most of the liquid is absorbed and the mixture
thickens.
Meanwhile, remove polenta from pan and cut into 4 squares, then cut
each square in half diagonally. Place on a greased baking dish and
bake, covered with foil, in a 400F oven for 10 to 12 minutes or
until heated through. To serve, place 2 polenta triangles on a
plate. Spoon chili over polenta and serve.
Makes 4 servings.
Serves:
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