Recipe by Canela
Common flavors/ingredients from enchiladas, minus the tortillas. Borrowed heavily from "Fresh from the Vegetarian Slow Cooker."
Top Review by The Pixelated Vegetarian
I didn't read the directions before I decided I was going to make this, so I was disappointed to find out that this had to be stirred while it cooked (takes the point out of using the crock pot while I'm at work). So instead, I made the polenta on the stove and put it in a 9 x 13 x 2 pan, which I then covered with the topping ingredients. On top of that, I put 2 c shredded cheese. If memory serves, I cooked this at 350 for 20 - 30 mins. It ended up being pretty darn good, and I took leftovers to work for lunch the next day. Next time, I'll use black beans instead of the pintos (I just like those better), and I might put some more chili powder in the polenta.
- 2 tablespoons olive oil
- 1 yellow onion, minced
- 1 1⁄4 cups polenta
- 1 teaspoon salt
- 1⁄2 teaspoon chili powder
- 4 cups boiling water
- 1 tablespoon chili powder
- 2 1⁄2 cups salsa
- 1 (15 1/2 ounce) can pinto beans, drained and rinsed
- 1 1⁄2 cups corn
- 1 (4 ounce) can diced green chilies, drained
- 1⁄2 cup red onion, minced
- 1⁄4 cup black olives, pitted and sliced
Directions See How It's Made
- Heat oil in a small skillet and cook the onion until browned, about five minutes.
- Transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). Add the cornmeal, salt, and 1/2 teaspoon of chili powder. Stir in boiling water. Cover and cook on Low for 6-8 hours, stirring often.
- In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
- About half an hour before ready to serve, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until warmed through.
- Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.