Spicy Black Bean and Polenta Pie

  • Yield: 4 servings

When making polenta, add the cornmeal very slowly to the boiling liquid to prevent lumps. You also must stir the simmering mass constantly to prevent scorching. Use a long-handled wooden spoon as the simmering mixture resembles golden lava -- a churning mass of bubbles that can burn you.


3cups water or low-fat milk
1 1/2cups yellow or white cornmeal
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1/4teaspoon oregano
1/4teaspoon chili powder
1/2cup fresh (1 ear) or frozen corn kernels
1cup rinsed and drained canned black beans
1tablespoon minced cilantro
Salt, to taste
1/2cup shredded Monterey Jack Cheese


  1. Preheat the oven to 375F.
  2. In a large saucepan over medium heat, bring water to a simmer. Slowly pour the cornmeal into the water, stirring constantly. Continuing to stir the cornmeal, add the jalapeno, garlic, oregano and chili powder; simmer the mixture 10 minutes or until the mixture is extremely thick and difficult to stir. Add the corn kernels, black beans, cilantro and salt.
  3. Lightly brush a 9-inch pie plate with olive oil. Pour mixture into plate and top with cheese. Bake 30 minutes or until pie is golden on top and heated through.

Nutritional Info *per serving

  • Calories 245
  • Fat 6g
  • Cholesterol 13mg
  • Sodium 95mg
  • Carbohydrate 41g
  • Protein 8g