Polenta Two Ways

Recently I decided I wanted to make something with polenta.  I had a ton of grits, and I’m not a big grits person, so I thought polenta would be a great way to use them up.  I found this recipe and decided to use it, adding some Italian seasoning and sun dried tomatoes.  It turned out pretty good, even better with this wonderful Italian topping.

Recipe One:  Italian Sauce

• One 28 oz can crushed tomatoes
• One onion, chopped
• One red pepper
• One can artichoke hearts, drained
• 8 oz mushrooms, sliced
• 1-2  veggie sausage, sliced
• 2 cloves crushed garlic
• 1 tsp red pepper flakes

1. Sauté onions and garlic in a little olive oil for about 5 minutes. 
2. Add mushrooms and red pepper flakes, sauté five more minutes. 
3. Add tomatoes, artichokes, and sausage.  Bring to a simmer and cook for about 15 minutes. 
4. Serve on top of the polenta. 
5. This makes a great pizza topping as well!

However, after the first evening it wasn’t quite as tasty.  I sliced the polenta and warmed it up on a skillet, but it still wasn’t the same as the first time, since the polenta lost that crunchy/creamy texture.  I decided I needed to do something entirely different with the rest of the polenta, and came up with this second great recipe!

Mexican Polenta

• One onion
• 2 Cloves Garlic
• One can refried beans (I used low fat with jalapeno’s) – be sure to check the label and make sure there is no lard!
• One can green enchilada sauce
• Leftover polenta, or a tube of store-bought. 
• Mexican Cheese (about ½ cup)

1. Sauté onions and garlic in a little EVOO.  After 5-10 minutes, add the can of refried beans and ½ of the enchilada sauce.  Heat until sauce is bubbling.
2. Slice the polenta into ½ inch thick slices and lay down in a 8x8 glass pan that has been sprayed with non-stick spray. 
3. Top with the bean mixture.  Pour the remaining enchilada sauce on top, and cover with cheese. 
4. Bake at 350 until the cheese is melted and bubbly.

There really is polenta under this creamy topping - you just can't see it!

This was SOOO delicious!  I thought the Mexican flavors went perfectly with the polenta, plus the creaminess of the topping was a great contrast to the heftiness of the polenta.  And it was so quick and easy to put together!  I’m sure you could make the beans and sauce yourself and make it much healthier, I was just short on time.  

Be sure to check out the post below this one for a chance to get extra entries into an upcoming contest I'll have - I'm giving away an Instant Pot - rice cooker, pressure cooker, steamer, and more!

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Veggie Converter
Just Another Meatless Monday
my meatless mondays
Hearth and Soul
Tasty Tuesday - Dr. Laura
Tasty Tuesday - FTLOB