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    Polenta and Pinto Bean Pie Polenta with Beans and Chilis from Robin Robertson time 40 minutes yield 4 category Vegitarian cuisine. Polenta Cut into 1 / 2" thick slices and arrange in the bottom of a lightly oiled baking dish. Top with shredded cheese and tortilla chips.

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    Polenta and Pinto Bean Pie Polenta with Beans and Chilis from Robin Robertson time 40 minutes yield 4 category Vegitarian cuisine. Polenta Cut into 1 / 2" thick slices and arrange in the bottom of a lightly oiled baking dish. Top with shredded cheese and tortilla chips.

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    Attribution Non-Commercial (BY-NC)
    Baixe no formato PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    13 visualizações1 página

    Edit Blog Print Mail Cook

    Enviado por

    api-14487228
    Polenta and Pinto Bean Pie Polenta with Beans and Chilis from Robin Robertson time 40 minutes yield 4 category Vegitarian cuisine. Polenta Cut into 1 / 2" thick slices and arrange in the bottom of a lightly oiled baking dish. Top with shredded cheese and tortilla chips.

    Direitos autorais:

    Attribution Non-Commercial (BY-NC)
    Baixe no formato PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    de 1

    Polenta & Pinto

    Bean Pie
    Polenta with Beans & Chilis

    from Robin Robertson


    time 40 minutes
    yield 4

    category Vegitarian
    cuisine Polenta

    ingredients
    16oz Organic Polenta
    16oz Organic Pinto beans, Drained & Rinsed
    16oz Organic Salsa
    4oz Organic Mild Green Chilis
    1tbs Chili Powder
    Salt & Freshly Ground Pepper
    1cup Shredded Soy Cheddar Cheese
    1/2cup Organic Blue Tortilla Chips

    directions
    1. Preheat oven to 350 degrees.
    2. Cut polenta into 1/2" thick slices and arrange in the bottom
    of a lightly oiled baking dish. Set aside.
    3. In a bowl, combine the pinto beans, salsa, chiles, and chili
    powder, and stir to combine.
    4. Season with Salt & Pepper to taste
    5. Spread over the polenta.
    6. Top with shredded cheese and tortilla chips.
    7. Cover & Bake for 30 minutes.
    8. Uncover & Bake for 10 minutes more to lightly brown the
    top.

    notes: • Very easy topping for polenta. Easy to make this


    dish very hot or very mild by adjusting the chillis
    and type of salsa. If using salted tortilla cheaps I
    would ommit the salt from the dish entirely.

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