Polenta with Rice and Beans
Main Dishes • Italian
Description
Polenta with Rice and Beans
Ingredients
- Onion 1 head
- Polenta 10 fl oz
- Garlic 3 cloves
- Crushed Tomatoes in Their Own Juice 2 cans
- Chicken Broth 15 fl oz
- Salt to taste
- Canned Pork with Beans 1 can
- Chili Flakes to taste
- Black rice (imperial) 10 fl oz
Step-by-Step Guide
Step 1
Pour 600 ml of water into a non-stick pot. Add the polenta and salt. Stir well.
Step 2
Bring the polenta to a boil, then cook on low heat for 10–12 minutes, stirring occasionally.
Step 3
Spread the cooked polenta in a baking dish, evenly distributing it across the bottom and sides.
Step 4
In a large saucepan, pour in the broth, add the chopped onion and garlic, then add 1 can of tomatoes and the rice. Season with salt and pepper. Stir, cover with a lid, and simmer on low heat for 40 minutes (until the liquid evaporates), stirring occasionally.
Step 5
Preheat the oven to 355°F (350 degrees Fahrenheit).
Step 6
Add the beans to the saucepan, stir, cover with a lid, and wait for another 5 minutes.
Step 7
Carefully spread the contents of the saucepan over the polenta, distributing it evenly.
Step 8
In a bowl, place the second can of tomatoes, season with salt and pepper, and mix. Layer it on top in the baking dish.
Step 9
Place the baking dish in the oven. Bake for 30 minutes.
Step 10
Remove and let cool for 5–10 minutes.
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