Polenta with Black Beans and Roasted Coconut Tomato Sauce
How long does it take?
Why is it a favorite meal?
Many of the ingredients are pantry staples and very adaptable to whatever you have on hand. You can substitute different beans, greens, or even roasted peppers for the tomatoes in the sauce. It's a warm and filling autumn dish.Polenta with Black Beans and Roasted Coconut Tomato Sauce
1 can black beans (15 ounces)
1 can diced tomatoes in juice (28 ounces)
6 large stalks swiss chard, kale, or collard greens
3 large or 6 small garlic cloves, diced
1 package pre-cooked polenta (18 ounces)
1/2 cup coconut milk
2 tbs. jamaican jerk seasoning
3 tbs. olive oil
1 tbs. apple cider vinegar
1/3 cup water
1 tbs. chopped fresh thyme
Preheat oven to 500F. Empty entire can of tomatoes in a ceramic or glass baking dish, add coconut milk, and place in the oven. Bake 35 minutes.
Meanwhile, heat 1 tbs. olive oil in a saucepan. Add 1-2 cloves diced garlic, 1 tbs. jerk seasoning and cook 2 minutes. Add entire can of black beans and set heat to low, stirring occasionally.
Separate swiss chard stems from leaves. Dice stems very fine and add to a saute pan with 1 tbs. of oil and 2-3 cloves diced garlic. Heat through on medium 2-3 minutes, then add chopped leaves, apple cider vinegar, and 1/3 cup water. Cover with a lid and set heat to low.
Check on the tomato sauce. Stir in fresh thyme and continue to roast.
Heat 1 tbs. olive oil in a skillet on medium heat. Slice polenta in 1/2" thick slices. Sprinkle one side with remaining 1 tbs. jerk seasoning. Fry polenta, about 3 minutes per side until light brown and crispy.
To serve: spoon about 1/3 cup of beans on a place. Top with a heaping spoonful of greens and a slice of polenta. Top with about 1/4 cup tomato-coconut sauce and enjoy!
Thanks Breanne, and good luck! Readers, give Breanne a thumbs up if you like this recipe!