This is such a hearty and delicious meal, especially when its cold outside. It is also a great dish to make for large groups.
Here is the recipe:
1 medium red onion finely chopped
6 cloves of garlic, minced
1 can of chopped tomatoes
500 grams of vegetable broth
1 tablespoon chili powder
300 grams brown short-grain rice
600 grams water
125 grams polenta
1 tsp fine sea salt
1 can black cooked or canned beans
260 grams of tomato salsa or sauce, preferably home-made
1 tsp lemon juice
½ tsp garlic powder
Place onions, garlic, tomatoes, vegetable broth, chili powder, and rice in a large saucepan. Cook until all liquid is absorbed, and the rice is tender, about 45 minutes.
Combine water, polenta and salt in a medium saucepan. Bring to boil over medium-high heat and cook for 8-10 minutes, until polenta pulls aways from the sides of the pan. Transfer to a large pie dish and spread over the bottom and sides of the dish.
Preheat oven to 350F / 180 C
Stir black beans into the rice. Spread the rice and bean mixture on top of the polenta in the pie dish.
Top with tomato salsa or sauce and bake for 30 minutes.
Remove from the oven and let cool for about 10 minutes.
Scoop the avocado flesh into a bowl and mash with lemon juice and garlic powder. Season with salt.
Cut polenta pie into slices and top with the avocado mash.