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Madison Area Gluten Intolerance Chapter

Black Bean and Sweet Potato Stew
with Chilies and Polenta Triangles

(from Bon Appetit, Oct 1998)

Note: Make polenta first so it has time to firm up. Then brown polenta while the stew is simmering.

2 tablespoons olive oil
2 cups finely chopped onions
2 tablespoons minced fresh ginger
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 lb red-skinned sweet potatoes (yams, about 2 med), peeled, cut into 1/2-inch pieces
2 cups orange juice or (1 1/2 cups orange juice plus 1/2 cup white wine)
2 tablespoons minced garlic
2 15-oz cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, chopped
Optional garnishes: sour cream, avocado slices, orange wedges

Heat oil in heavy pot over medium heat. Add onions and saute until tender. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.

Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 min longer. Season to taste with salt and pepper. Serve, topped with sour cream, avocado and orange wedges, with polenta triangles. Serves 4.

Polenta Triangles

2 cups water
1/2 tsp salt
1 cup yellow cornmeal
1 teaspoon oregano
3 tbs olive oil

Oil large baking sheet. Bring water and salt to boil; gradually whisk in cornmeal. Reduce heat to medium, stir constantly with wooden spoon until mixture is very thick, about 6 minutes.

Divide hot polenta into 2 equal mounds on prepared baking sheet. Using back of spoon, flatten mounds into 6" circle, about 1/2-inch thick. Let stand until cool.

Cut each circle into 6 wedges. Heat 1 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta to skillet. Cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side. Serve warm.

*Note: Can also brush both sides of polenta triangles and broil until lightly browned on top. Turn over and broil underside until lightly browned.