Polenta And Pinto Bean Pie Recipes

MEXICAN POLENTA PIE

Steps:

• Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
• Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
• Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.

PINTO BEAN PIE

Steps:

• In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.

POLENTA AND PINTO BEAN PIE

Steps:

• Preheat oven to 350.
• Cut polenta into 1/2 inch slices and arrange in the bottom of a lightly oiled 9 or 10 inch square baking dish.
• In a bowl, combine the pinto beans, salsa, chiles, chili powder, salt and pepper. Spread over polenta.
• Top with cheese and tortilla chips, cover and bake 30 minutes.
• Uncover and bake about 10 minutes more to brown the top.

RED AND BLACK BEAN PIES

Steps:

• Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
• Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
• Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

POLENTA OR GRITS WITH BEANS AND CHARD

Steps:

• Chop 1/2 of the onion and set aside. To cook dried beans, transfer with their soaking water to a heavy pot. If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary. Over medium-high heat, bring to a gentle boil and skim away foam. Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour. Using tongs, removed halved onion and whole garlic cloves.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot. Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes. Continue to cook for another couple of minutes, until onion and chard stems are soft. Stir vegetable mixture into beans. Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety. Remove and discard bouquet garni.
• Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them. Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm.
• Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits. When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans and greens with broth over polenta or grits. Top with a little Parmesan or feta and serve.

PINTO BEAN PIE

Steps:

• Beat eggs with sugar, then blend in the milk, vanilla and butter.
• Combine the flour, salt and baking powder and stir into the egg mixture till well blended.
• Blend in the beans and turn into pieshell.
• Bake at 350 degrees till firm.

BEANS AND GREENS POLENTA BAKE

Steps:

• Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
• Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
• Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
• Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.