Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1 md Onion -- finely chopped
1 md Yellow, red or green bell
-pepper -- seeded and finely
-chopped
2 Garlic cloves -- minced
1 cn Unsweetend tomato sauce (16
-oz)
1 cn Pinto beans -- rinsed and
-drained (16 oz)
1 Ear corn -- kernels cut off
-cob, OR
3/4 c Frozen corn -- thawed
1 t Chili powder
1 t Ground cumin
1/2 ts Fine sea salt
pn Cayenne pepper
3 c -- water
1 c Yellow stone-ground cornmeal
1 tb Freshly squeezed lemon juice
1 t Dijon mustard
1/2 ts Fine sea salt
Heat the olive oil in a large frying pan over
medium-high heat. Add the onion bell pepper, and
garlic and cook until softened. 6 to 8 minutes.
Remove from the heat and stir in the tomato sauce,
pinto beans, corn, chili powder, cumin, salt and
cayenne. Pour into an 8 x 8 glass baking dish.
Preheat the oven to 350 degrees.
Boil the water add the cornmeal, lemon juice, mustard,
and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium-high heat, then
immediately reduce the heat to low and simmer,
stirring often, until thickened, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake
for 30 minutes. Cool for 10 minutes before serving.
