Sauteed Polenta with Stewed Pinto Beans or Fresh Tomato Sauce

This stewed pinto bean and polenta combination is a hearty and filling meal. A more elegant presentation for polenta is serving it with the Fresh Tomato Sauce and a Wild Mushroom Cream Sauce. Serve with a steamed green vegetable or summer squash. Polenta can be heated in a skillet or on the grill. It is a nice accompaniment to grilled fish. Just lay polenta squares on a hot grill. Turn when polenta has been marked by the grill. If you turn it too soon, it will stick. Cook until second side is also marked and heated through.

SERVES: 4

INGREDIENTS:

STEWED PINTO BEANS

• 1 cup dried pinto beans
• 4 cups water for soaking
• 6 cups water for cooking
• 2 bell peppers, roasted
• 2 cups diced tomato
• 2 tablespoons olive oil
• 1 cup minced onion
• 8 cloves garlic, minced
• 1 tablespoon rosemary
• 1/2 teaspoon salt

FRESH TOMATO SAUCE

• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 3 to 4 cups peeled, seeded, and chopped fresh tomato (or canned plum tomatoes)
• 1 to 2 tablespoons chopped fresh herbs (or 1/2 tablespoon dried)
• 1 teaspoon salt
• fresh ground pepper

SAUTEED POLENTA

• 5 cups water
• 1/2 tablespoon salt
• 1 1/4 cups coarse-grind cornmeal (available at food co-ops and natural food stores)
• pepper to taste
• 3 tablespoons butter (optional)
• olive or vegetable oil, enough for 1/8 inch in bottom of pan

INSTRUCTIONS:

FOR BEANS

1. Prepare pinto beans ahead of time. Soak them for several hours in 4 cups water, and then drain, discarding soaking liquid. Cook the beans in 6 cups water for approximately 60 minutes or until soft. Drain, and discard liquid.
2.  Puree the roasted peppers in a blender with 1 cup of the tomato. Set aside.
3.  Saute onions and garlic in 2 tablespoons oil in a skillet for 3 minutes.
4. Add pureed pepper tomato mixture, remaining diced tomato, pinto beans, rosemary, and salt.
5. Simmer 10 minutes.

FOR SAUCE

1. Heat olive oil in a medium saucepan. Add the garlic and saute briefly.
2.  Add tomato and bring to a boil. Turn down the heat and simmer for 10 to 20 minutes.
3. Add herbs, and season with salt and pepper.

FOR POLENTA

1. Bring water and salt to a boil in a medium-sized saucepan. Slowly add cornmeal, pouring it in a stream while stirring with a whisk to avoid lumps.
2.  Turn down the heat, and let it simmer over very low heat, stirring frequently, for 15 minutes.
3.  Stir in pepper, and butter.
4.  Pour into an oiled 9 x 9-inch pan. Refrigerate for 30 to 45 minutes or until firm.
5.  Cut polenta into 8 pieces. Saute in very hot olive or vegetable oil. When the first side is golden brown, turn gently and saute the second side until brown. The outside will be crispy, while the inside remains creamy.
6.  Serve the polenta with the Tomato Sauce spooned in ribbons over the squares and garnish with Parmesan cheese, or serve it with the Stewed Pinto Beans on the side garnished with sour cream and sprigs of parsley.