Baked Polenta With Beans

• 2 1/2 cups vegetable stock
• 1 cup polenta
• 1/3 cup grated Cheddar cheese
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• None None Sour cream and fresh cilantro, to serve

1. Place stock in a medium saucepan and bring to a boil on high heat. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 5 mins, or until polenta comes away cleanly from side of pan. Stir in cheese and season well.
2. Turn polenta onto a lightly oiled baking pan. Use a wet spatula to spread out to an 8-inch square and smooth surface. Cool at room temperature for 30 mins, or until firm and set.
3. Preheat the oven to 400u0b0F. Cut polenta into 4 squares. Arrange on a parchment paper-lined baking pan and spray with no stick cooking spray. Bake for 20 mins, turning halfway through, until crisp and golden.
4. Meanwhile, heat oil in a medium saucepan on medium-high heat. Cook onion for 5 mins, until soft. Stir in garlic and chili powder and cook for 1 min. Add tomatoes and beans and simmer on low for 10 mins. Season to taste. Spoon on top of polenta and top with sour cream and cilantro.

vegetable stock, polenta, cheddar cheese, olive oil, onion, garlic, chili powder, tomatoes, red kidney beans, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/33639 (may not work)