Friday, April 16, 2010

Polenta Pizza with Black Beans

This is one of those super-easy and quick meals that would please both children and adults. It serves 4 persons but you will probably have some leftovers which you can have even the next day. Cold polenta pizza is actually a great school lunch as it is easy to pack.
2 cups polenta (corn grits)
6 cups water
1 tsp salt
1 tbls butter (optional)
Can of black beans (15.5.OZ, 435 g)
Ground chili

In a large, deep pan bring water and salt to boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 15 minutes). Stir in butter if you use it. Grease a big pizza pan or a large cookie baking sheet with olive oil. Pour hot polenta on it and spread it with wooden spatula to form a pizza-like base. Sprinkle with beans and grated cheese. Add salt and pepper as desired, basil, few drops of olive oil and ground chili if you like it. Bake in the oven preheated at 400F for 15 minutes or until polenta is golden brown and cheese bubbled. Let it cool just a little bit so that polenta can be cut into squares and serve warm with salad.

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