Black Bean and Polenta Casserole
with Chile Butter
Inspired by African groundnut soup, this version mixes spicy and cooling flavors in each spoonful. The red quinoa ensures you get all the protein you want, while adding texture, and the coconut milk adds a decadent finish. Ultimately, this soup is hearty, healthy soup and has a supercharged flavor. If you’re sensitive to spice, leave out the jalapeño, it will still be absolutely delicious.
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INGREDIENTS
- 4 oz baby spinach
- 1 can black beans
- ¼ cup green chiles
- ¼ cup vegan cream cheese
- ½ cup polenta
- 2 tbsp vegan butter
- 2 packets sriracha
- Fresh cilantro
- vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Preheat the oven to 400°F. Place a small oven-safe skillet or cast iron pan over medium-high heat with 2 tsp vegetable oil. Add the spinach and a pinch of salt and pepper to the skillet and cook until wilted, about 1 to 2 minutes. Transfer the spinach to a plate.
Drain and rinse the black beans. Drain the green chiles. Return the skillet to medium heat and add the black beans, cream cheese, green chiles, and a pinch of salt and pepper. Cook, stirring occasionally, until the cream cheese is melted, about 3 to 5 minutes. Add the cooked spinach to the top of the black beans and remove from the heat.
Place a small saucepan over high heat with 2 cups water. Once boiling, slowly add the polenta while whisking. Season with salt and pepper, reduce the heat to low, and whisk polenta until it begins to thicken, about 2 to 3 minutes. Pour the polenta over the black beans and spinach smooth out with the back of a spoon. Transfer the casserole to the oven and bake until hot, about 10 to 12 minutes.
To a small bowl, add the butter and as much or as little of the sriracha sauce as you’d like. Mix well with a spoon and place chile butter in the refrigerator until the casserole is ready.
Roughly chop the cilantro.
Top the black bean and polenta casserole with the chilled chile butter and scoop into shallow bowls. Garnish with the chopped cilantro.