PCC Polenta with Black Beans and Tomatoes

PCC Polenta with Black Beans and Tomatoes

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  • 2 cups water
  • 1/2 teaspoon salt
  • 3/4 cup polenta
  • 1 tablespoon finely minced parsley, divided
  • 1 3/4 cups cooked black beans
  • 1 cup Roma tomatoes, diced
  • 3/4 pound Italian cheese blend, shredded


Preheat oven to 350˚ F.

Combine water and salt in a heavy-bottomed saucepan. Bring to a boil over high heat, then adjust the temperature to low.

Slowly whisk in polenta, being thorough so it doesn’t get lumpy. Cook for 20 to 25 minutes, until the mixture is thick and cornmeal is tender (stir frequently while polenta is cooking). Add half of the parsley.

Pour polenta into an oiled casserole dish. Top with black beans, tomatoes, cheese and remaining parsley.

Bake for 25 to 30 minutes, until cheese is melted and lightly browned.

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