Fiesta Polenta

fiesta-polenta-2-gluten-free-vegan-meTonight I needed something quick, easy, filling and of course, tasty.  So many of my recipes start out with items in my pantry I need to use.  I found an extra bag of polenta this weekend, so that was top of mind.  Polenta whips up quickly. Now what to add to it? Beans already cooked in the fridge, a can of chilies, some fresh cilantro, tomatoes, onions and spices – voila! In less than 30 minutes, dinner is served!

Fiesta Polenta

  • 2 cups dry polenta
  • 6 cup  water
  • 1 cup nutritional yeast
  • 1 cup cooked or canned black, pinto or kidney beans
  • 1 cup chopped fresh tomatoes
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green chilies
  • ½ cup chopped green onions
  • 1 Tbs chili powder
  • 1 Tbs Dr. Bragg’s amino acids
  • 2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder

First boil the water and slowly add in the polenta, stirring constantly. As soon as it boils, turn down to low heat and cover for about 5 minutes.  Add in the spices and aminos a few at a time, stirring well to ensure it all mixes together.  Then add the cilantro, chilies, beans and tomatoes stirring gently until everything is warm.  Spoon into bowls and top with a little more cilantro or some vegan cheddar cheese.



This entry was posted in main dishes, Meals in Minutes, Recipes, side dishes and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *