Baked Polenta With Beans - cooking recipe

Ingredients

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

Preparation

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.
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.
Preheat the oven to 400\u00b0F. 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.
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.