Recipe by Lambkyns
A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)
Top Review by Saturn
I love this! I made mine in a muffin tin and it filled 12 cups perfectly! I didn't use the coriander as I didn't have any. I do use both chipotles though! Wowee! Talk about excellent! Thanks so much for posting!
- 2 cups vegetable stock
- 1⁄2 teaspoon salt
- 1 cup yellow cornmeal
- 1 1⁄2 cups shredded cheddar cheese, divided
- 1 (19 ounce) can black beans, drained and rinsed
- 1 cup salsa (mild, medium or hot)
- 1 cup kernel corn, frozen, thawed or 1 cup canned corn, drained
- 2 chipotle chiles in adobo, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄4 cup chopped fresh coriander
Directions See How It's Made
- Preheat oven to 350.
- Lightly oil an 11 x 7-inch (2 L) baking dish.
- Bring stock and salt to a boil.
- Slowly whisk in cornmeal until mixture thickens.
- Bring to boil.
- Take off the heat.
- Stir in 1/2 cup of the cheddar cheese and mix until melted.
- Spread in prepared pan and cover to keep warm.
- Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
- Stir in remaining cheese (1 cup) and coriander.
- Spread mixture over cornmeal base.
- Bake for 25-30 minutes-- until heated through and cheese is melted.