Black Bean Polenta/ Nancy

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Black Bean Polenta/ Nancy

main dish, vegetarian, beans, tex-mex

2 cup dried black beans
8 cup water
3 teaspoon salt
2 cup polenta(coarse corn meal)
3 cup sliced green onion(2 bunch)
4 cup garlic jack cheese grated
1 pint fresh salsa
1 can chopped green chilies(7 oz)

Cook Beans..can be done day before, or quick soak and cook same day..refrigerate. In a large pot bring 8 cups water to a boil, add salt; add cornmeal slowly, stirring constantly. Cook 20 min or until thick enough to leave sides of pan. Mix in green onion and half of cheese. Pour half of this mixture into an 9"x13" pan. Spread salsa over mixture, then black beans( drained), then chilies, then remaining cheese. Pour rest of polenta on top. Bake at 350 deg for 20 min..let cool before cutting into servings. reheat if necessary before serving. this is very good and filling..makes 8 very generous servings. from Nancy Possehl( tested 7/4/92)