Pinto’s and Polenta
By Nichole Kuechle
 Who doesn’t love a little Mexican? It’s affordable, delicious and always tastes fresh. This is an easy go-to meal everyone loves. This is one of those meals that as a pregnant or new mama, you’ll either eat or won’t depending on what baby thinks is okay.
2 15-0z cans pinto beans OR the below 4 ingredients and directions for soaking/cooking your own:
1 cup dried pinto beans, soaked
1 garlic clove, chopped
1 tsp cumin
3 cups water
After soaking beans overnight or for 8 hours, place them in a large pot with garlic, cumin, and water…bring to boil, then simmer over low heat until done…somewhere between 45 minutes to an hour.
Other ingredients:
1 tsp + 1 T olive oil
1 chopped onion
½ tsp +1 tsp sea salt
1 minced clove garlic
1 cup frozen corn
2 tsp cumin
1 tsp oregano
½ cup tomato sauce
1 cup corn meal
3 cups water + ¼ cup water
Turn oven to 350.
Heat oil in large skillet. Add onion, ½ tsp salt, and garlic, sauté until soft. Add corn, cumin and oregano and sauté few more minutes. Add either canned beans or fully cooked dried/soaked beans, tomato sauce and ¼ c. water to the corn/onion mix.
Make the polenta by bringing 3 cups water to boil, then add 1 tsp salt, 1 T oil, and corn meal by slowly stirring continuously with a whisk. Lower the heat and continue to stir until the polenta thickens…it will take only a few minutes. Remove from heat.
Pour the bean mix into a 9x9 oiled casserole, then spread the polenta on top. Bake, covered in foil for 30 minutes, removing the foil for the last five minutes.
We serve this with avocado, sour cream and a bit of shredded cheese. My girls like corn chips with it as well!
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About the Author
| Nichole Kuechle, My Healthy Beginning
P.O. Box 195
Long Lake, MN 55356
612-418-3801
If you would like to re-print this article, please contact the author.
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