PCC Polenta with Black Beans and Tomatoes
Prep time: 1 hour
Preheat oven to 350˚ F.
Combine the 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.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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