Aztec Amaranth Polenta with Red Bean, Corn and Chile RagoutContributed by: Bob's Red Mill Natural FoodsThis recipe uses a combination of corn and amaranth for the polenta, adding more whole grain goodness. Gluten Free, High Fiber, Lactose Free, Soy Free, Vegan. Polenta
Ragout
DirectionsPolentaStep 1Prepare an 8-inch square baking pan by lightly rubbing it with olive oil. In a 2-quart saucepan, bring the vegetable stock, polenta, amaranth and salt to a simmer. Reduce heat to low and stir the mixture often until thick, about 20 minutes.Step 2Scrape the cooked grain into the prepared pan and smooth the top. Chill.RagoutStep 1Prepare the vegetables and reserve. Heat a large sauté pan over medium-high heat and add oil, then add onions, peppers and corn and cook, stirring. When onions are tender, add garlic and stir for 1 minute. Add tomato puree, kidney beans and oregano and simmer until thick. Stir in salt and cilantro. Take off heat and keep warm; adjust seasonings.Step 2Preheat broiler. Oil a baking sheet. Run a paring knife around the polenta in the pan and loosen it, then flip out onto the baking sheet. Slice the polenta into four squares, and then cut each into two triangles. Move the pieces so they are not touching. Lightly oil the tops of the polenta pieces and broil them 6 inches from the heat. Watch them carefully, and turn when the tops are golden and crisp.Step 3When the polenta is hot and crispy on the edges, serve with ragout. Top each serving with crumbled queso fresco or a dollop of crema if desired.Makes 8 servings. |
 Servings: 8 Rating
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Ratings & Comments (1)
1 Review 
Troy August 25, 2012
EXCELLENT! I made a few minor changes (substituted quinoa for the amaranth and since I had no veg stock, I grated carrots and tri-color bell peppers in water), but it worked well. RECOMMENDED!
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Nutritional Information
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