Easy and delish.
1 tsp olive oil
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp cumin
dash of salt (to taste)
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
3 smallish heirloom tomatoes, chopped
1 cup corn kernels, frozen or fresh
2/3 cup pureed pumpkin (optional)
1 handful fresh cilantro, snipped into bits (optional)
1/2 cup + 1 Tbsp 'instant' polenta
1/2 tsp chili powder
1 tsp salt
2 cups water
Preheat the oven to 'broil.'
Heat the olive oil in a large cast iron pot over medium-high heat. Add the onions and cook for 5 minutes, or until they're starting to get translucent. Add the spices, salt, beans, corn and half the tomatoes. Cook for another 5 minutes or so.
Meanwhile, bring the water to a boil in a separate medium-sized pan. Mix together the chili powder, polenta and salt. When the water's boiling, dump in the polenta mixture and cook, stirring constantly for 5 minutes or until the polenta is thick and a little difficult to stir.
Stir the rest of the tomatoes, the pumpkin and the cilantro into the bean mixture. Scoop out the polenta mixture and spread it on top of the bean mixture. Spray the top of the polenta with olive oil, then bake for 5-10 minutes in the preheated oven.
Ingredient notes: I've purchased the boxed polenta both from the IngerDahl's and River Bend Trading Company. It's way cheaper to cook your own polenta, but you can also get a tube of pre-cooked polenta and lay the slices on top of the beans. The tubes are available at IngerDahl's, New City Market, Gateway Market and Campbell's.
