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Total Time
1hr 35mins
Prep 35 mins
Cook 1 hr

From 2001 "Moosewood Restaurant: New Classics" cook book. This is a full-bodied main dish substantial enough for the heartiest appetite. Thinly sliced sweet potatoes are a must. Finely chopping the spinach--like a chiffon cut--helps disperse the flavor throughout.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees and coat a 9-x-13-inch casserole dish with cooking spray.
  2. Combine the first 8 ingredients (garlic through coconut milk) in a medium bowl. Pour one third of this mixture into the prepared casserole dish. Layer half of the sweet potatoes in the bottom, then top with half of the rice, half of the black beans, and half of the spinach. Pour on another third of the coconut mixture (smoothing a bit to distribute evenly), and repeat the layers of sweet potato,rice, beans, and spinach. Pour the remaining coconut mixture over all and smooth to distribute evenly.
  3. In a small bowl, combine the cornmeal, vegetable oil, thyme, cumin and salt. Sprinkle over prepared gratin.
  4. Bake, uncovered, for about 60 minutes, rotating pan in oven after 30 minutes to ensure even baking. When finished, the gratin topping should be crisp and slightly golden brown and the potatoes will be tender. Let stand 2 or 3 minutes before serving to allow potatoes to absorb any remaining liquid.