Polenta with rice and beans
4 servings
110 minutes
Polenta with rice and beans is a refined dish of Italian cuisine that embodies its warmth and soulfulness. Traditionally made from cornmeal, polenta here becomes a tender base for a rich tomato sauce with rice and black beans. The light aroma of garlic and onion fills the dish with coziness, while spicy notes of chili pepper add zest. Baked in the oven, it acquires an appetizing texture, and the tomato sauce makes it juicy and harmonious. This dish is suitable for both family dinners and special occasions when you want to treat yourself and loved ones to a piece of authentic Italian gastronomy.
1
Pour 2.5 cups of water into a non-stick pot. Add the polenta and salt. Mix well.
- Polenta (cornmeal): 1 glass
- Salt: to taste
2
Bring the polenta to a boil, then cook on low heat for 10-12 minutes, stirring occasionally.
3
Place the prepared log in the baking tray, spreading it evenly across the bottom and sides.
4
Pour broth into a large saucepan, add chopped onion and garlic, add 1 can of tomatoes and rice. Season with salt and pepper. Stir, cover, and simmer on low heat for 40 minutes (until the liquid evaporates), stirring occasionally.
- Vegetable broth: 2 glasss
- Onion: 1 head
- Garlic: 3 cloves
- Chopped tomatoes in their own juice: 2 jars
- Red rice: 1 glass
- Salt: to taste
- Chili flakes: to taste
5
Preheat the oven to 180 degrees.
6
Add beans to the saucepan, stir, cover with a lid, and wait for another 5 minutes.
- Canned black beans: 1 jar
7
Carefully spread the contents of the skillet onto the polenta, distributing evenly.
8
Place the second can of tomatoes in a bowl, add salt and pepper, and mix. Layer it on top in the baking dish.
- Chopped tomatoes in their own juice: 2 jars
- Salt: to taste
- Chili flakes: to taste
9
Place the baking tray in the oven. Bake for 30 minutes.
10
Remove and let cool for 5–10 minutes.
