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    • #266202

      1 Tablespoon olive oil
      1 med. onion finely chopped
      1 med. yellow, red or green bell pepper, seeded and finely chopped
      4 garlic cloves
      1 jalapeno pepper
      1 16-oz can unsweetened tomato sauce
      1 16-oz can black beans
      1 16-oz can of corn
      2 tsp chili powder
      2 tsp cumin
      1/2 tsp fine sea salt
      1/2 tsp cayenne pepper
      3 cups water
      1 cup yellow stone-ground cornmeal
      1 Tablespoon lemon juice
      1 tsp dijon mustard
      1/2 tsp fine sea salt
      shredded mozzerella cheese

      Directions
      Heat the oil in a large frying pan over medium-high heat.

      Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.

      Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.

      Stir and mash the beans some to make a thicker consistancy.

      Pour into a 8 x 8 inch glass baking dish.

      Sprinkle a layer of mozzerella cheese on top of mixture.

      Preheat the oven to 350 F.

      Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.

      Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.

      Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

      Cool for 10 min before serving.

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