Meatless Monday? Try this Polenta Pie!

Polenta Pie is by far one of my favorite recipes for the begining of fall. I original stumbled across this recipe in a Martha Stewart Everyday Food Mag. It was called something different (I've searched for the original recipe, but to no avail...) This recipe is great if you are looking for a meatless monday recipe. It would also work great as a side dish, although I love to eat just this for dinner. It's pretty reasonable to make too. I buy a tube of polenta at Trader Joe's for about $2.00. Then you need 2 cans of beans, and a can of tomatoes! That's only about $3.00. I add some garlic, cilantro and green onions, and you probably at $2.00 more - though you'll have leftovers of those, so it doesn't really cost a whole two bucks. Top it off with a little cheese and sourcream if you have it/want it, and it should cost you less than $10.00. My recipe makes two 9 in pies. Hope you'll give this a try!

POLENTA PIE

1 tube polenta (I buy the organic polenta from Trader Joes)

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can diced tomatoes

2 small cloves garlic, minced

1 jalepeno, seeded and diced (I like to leave some of the rib intact for a little extra kick, but if you get rid of ALL the seeds AND the rib, it won't be spicy at all)

3 green onions, chop it all - save the chopped greens for topping!

1 handful cilantro - rough chop

In a medium saucepan, heat up some good old olive oil. 1 glug is good. Just enough to get the pan coated, you know? Once the pan is nice and warm, add the WHITE parts of the green onion and the jalepeno. Let that cook for a couple minutes or so. They should be soft-ish before you add the garlic. Once you've let the jalepeno and onion cook up, add the garlic. Cook for just about 30 seconds -(Now make sure you have your beans prepped and your tomato can OPENED before you get to this step - you want to be able to dump as soon as that garlic is done! If you cook garlic too long it get's bitter. Yucko Wucko!) Then dump in tomatoes and drained beans.

Cook on med-high for about 10 minutes. While it's cooking, smash about 1/2 the beans up with a potato masher or the back of a wooden spoon. Slice the polenta into round discs. One tube should be enough for TWO pie plates. Once the mixture has thickened up, add the cilantro and cook for one more minute. Put the polenta discs into the bottom of two pie plates, and then divide bean mixture between the two pans. Sprinkle with pepper jack cheese for a kick, or any other kind of cheese that floats your boat. Cook at 350 for about 20 minutes. Serve with lime-zested sour cream, and green parts of onion. Garnish with cilantro. Soo good.